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Pork tocino
Sweet cured pork
Tocino: Pampanga-style sweet marinated pork, pan-fried until sticky, for a tosilog breakfast
In Pampanga, tocino is breakfast: thin slices of pork shoulder in a sweet, garlicky marinade, fried until the sugar caramelises at the edges, then served with garlic fried rice and a fried egg as 'tosilog'. Shop tocino is often bright pink from curing salts; this home version leaves those out, so it is a sweet marinated pork rather than a true cure, gets its warm red colour from annatto and paprika, and must be kept in the fridge and cooked within 3 days (or frozen). Look for pork with a little fat running through it so it stays juicy. Chef's tip: start it in a splash of water; the pork simmers through first, then the sugar glazes once the water is gone, so it doesn't burn before it's cooked.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the marinade
- 1 ⅓ lb boneless pork shouldersliced 5 mm thick
- 2 ⅞ oz brown sugar
- 1 ½ tsp salt
- 5 cloves garlicgrated
- 1 tsp annatto powder
- 1 tsp sweet paprika
- ¼ cup pineapple juice
- 1 tbsp cane vinegar
- ½ tsp black pepper
For cooking
- ½ cup water
- 1 tbsp vegetable oil
To serve (tosilog)
- 4 portions garlic fried rice (sinangag) (optional)
- 4 fried eggs (optional)
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Method
0/5 doneStep 1: Mix 2 ⅞ oz brown sugar, 1 ½ tsp salt, 5 cloves garlic, 1 tsp annatto powder, 1 tsp sweet paprika, ¼ cup pineapple juice, 1 tbsp cane vinegar and ½ tsp black pepper in a bowl or zip bag until the sugar dissolves.
5 minStep 2: Add 1 ⅓ lb boneless pork shoulder and massage the marinade into every slice. Seal and refrigerate for at least 24 hours and up to 3 days, turning once a day. To keep longer, freeze in flat bags for up to 2 months and thaw in the fridge.
5 minStep 3: Put the slices in a large frying pan in a single layer with ½ cup water. Bring to a simmer over a medium heat and cook for 8–10 minutes, turning once, until the water has almost gone.
10 minStep 4: Add 1 tbsp vegetable oil and fry for 4–6 minutes, turning often, until the sugar caramelises into sticky, dark red edges and the pork reaches 160°F. A common mistake is a high heat from the start: the sugar burns black while the middle is still raw.
6 minStep 5: Rest for 2 minutes, then serve with 4 portions garlic fried rice (sinangag) and 4 fried eggs. Throw away any leftover marinade; don't pour it over the cooked meat.
2 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 29 g
- Carbs
- 22 g
- Fat
- 24 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pork tocino take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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