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Best Filipino Pork Tocino – Easy Sweet & Savory Breakfast

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This easy Filipino pork tocino recipe features a sweet and savory marinade with pineapple juice and fish sauce, creating a sticky, caramelized glaze. Perfect for a classic Tosilog breakfast or a quick dinner.

Ingredients

Scale
  • 1 lb (450g) pork shoulder or pork loin, sliced thinly against the grain
  • 1/2 cup (120ml) pineapple juice
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons (30ml) fish sauce
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon annatto powder or paprika
  • 2 tablespoons cooking oil (canola or vegetable)

Instructions

  1. Slice the pork: Place the pork shoulder or loin on a cutting board. Using a sharp knife, slice it against the grain into thin pieces, about 1/4-inch thick. If the pork is partially frozen, it’s easier to slice thinly. Aim for pieces that are roughly the same size so they cook evenly.
  2. Make the marinade: In a medium mixing bowl, whisk together the pineapple juice, brown sugar, fish sauce, minced garlic, rice vinegar, soy sauce, salt, black pepper, and annatto powder or paprika. Whisk until the sugar is mostly dissolved. The mixture should smell sweet, salty, and aromatic.
  3. Marinate the pork: Place the sliced pork in a resealable plastic bag or a glass dish. Pour the marinade over the pork, making sure every piece is coated. Seal the bag (or cover the dish) and massage the pork gently to distribute the marinade. Refrigerate for at least 2 hours, or up to 8 hours for deeper flavor. I usually let it go for 4 hours—that’s the sweet spot.
  4. Prepare to cook: Remove the pork from the refrigerator about 15 minutes before cooking to take the chill off. This helps it cook more evenly. Drain the pork from the marinade, but do not discard the marinade. You’ll need it for the glaze.
  5. Heat the pan: Place a large non-stick skillet or cast-iron pan over medium-high heat. Add the cooking oil and swirl to coat the bottom. Let the oil heat up until it shimmers—about 1 minute.
  6. Sear the pork: Working in batches to avoid overcrowding the pan, lay the pork slices in a single layer. Let them cook undisturbed for 2-3 minutes, until the bottoms are deeply browned and caramelized. You’ll see the edges start to curl and turn a deep reddish-gold.
  7. Flip and cook: Using tongs, flip each slice. Cook for another 2-3 minutes on the second side. The pork should be cooked through and slightly charred in spots—that’s where the flavor lives.
  8. Add the reserved marinade: Once all the pork is cooked, pour the reserved marinade into the pan. Bring it to a simmer, scraping up any browned bits from the bottom. Let it bubble and reduce for 2-3 minutes, until it thickens into a sticky, glossy glaze. Toss the pork slices in the glaze to coat them evenly.
  9. Rest and serve: Transfer the tocino to a plate lined with paper towels to drain any excess oil. Let it rest for 2 minutes before serving. The glaze will set slightly, creating that irresistible sticky coating.

Notes

Don’t overcrowd the pan to ensure proper caramelization. Watch the heat to prevent the sugar from burning. Let the tocino rest for 2 minutes before serving for juicier meat. For a gluten-free version, use tamari instead of soy sauce.

Nutrition

Keywords: Filipino tocino, pork tocino, sweet pork breakfast, tosilog, Filipino breakfast, easy tocino recipe

Find it online: https://bouncybowl.com/best-filipino-pork-tocino-easy-sweet-and-savory-breakfast/