Another Filipino dish that my hometown, Pampanga, is famous for is our Tocino. It is usually served for breakfast together with fried garlic rice.
Tocino is typically a cured meat, may it be pork, beef or chicken. The more popular kind of tocino is sweet, but us Kapampangan have a special kind called 'Pindang' which has added tanginess to it.
The process of making tocino varies, but to achieve that soft and tender meat, Kapampangans mix all the ingredients together by hand for 3-5 hours then leave it covered overnight at room temperature before putting it in the fridge.
That is how much love and patience Kapampangans put into preparing their food, no wonder they are known to be great cooks all over the country.
This is not me boasting, just talking out of experience, I have been in so many places in the Philippines and more often than not, when people learned that I am from Pampanga, they would expect rather than assume that I know how to cook and that I am good at it! Talk about pressure eh! Good thing my Mama thought a thing or two;-)!
If you have the patience and time to do all that mixing, I suggest you do it sitting down, like while watching TV or reading a book.
And do not forget to use gloves! The longest that I have tried mixing a batch was for an hour and that was me being very patient! But I think it actually works! The meat was really soft and tender!
Traditionally, Tocino is reddish in color to make it look more appetizing and this is achieved by adding Saltpeter (Salitre) which is also used as food preservative. But this recipe does not use saltire but rather something more natural and healthier alternative. Alternatively, natural red food color may also be used or just skip it, totally up to you.
How to cook Tocino?
The way we cook Tocino in Pampanga is we first boil it in about 1-2 cups of water in a pan. When most of the water is gone and sauce starts to thicken, you can add cooking oil.
If your pork has enough fats on it, then no need to add oil as it will make its own but if not then add 3-4 tablespoon of cooking oil and let it cook over medium heat until the sauce caramelizes and meat is browned.
Printable Recipe
Tocino Recipe (Sweet Cured Pork)
Ingredients
- 2 pounds pork (butt, shoulder, ham or belly) - cut into ¼ inch thin
- ¾ cup brown sugar
- 1 ½ tablespoons salt
- 3 cloves garlic - finely minced
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- ¼ cup fruit juice, (pineapple, apple) (optional)
- ½ tablespoons finely ground black pepper
- 1 tablespoon rice flour (optional)
- natural red food color (optional)
Instructions
- In a big bowl, combine all ingredients except for the pork slices. Mix until well blended.
- Add the pork and mix using the hand, use hand gloves to avoid stains. Mix for several minutes to an hour.
- Transfer to a container with a cover and let it sit overnight on the counter.
- Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to 3 days. Can be frozen afterwards and stored longer.
Bellisima Cruize says
Hi. I always follow your recipe’s and it always turn great and tasty. First time kng mag comment😊.
Eto nman tocino ngayon ang i try ko.
Can I use chicken meat with this recipe?
Bebs says
Sure you can. We actually have a chicken tocino recipe in our FB page but it will be posted here soon.
Zodie Tudor says
Very good recipe
Leah Miller says
I have been looking for this recipe since i left Oakland, Calif!!! Im so happy now!!! My husband was so n the US Navy and a friend of his married a Filipino woman and her mother came over from the Philippines and made this and i have been in love ever since!! THANK YOU!!!
Calma Marissa says
Just cooked today for dinner. Turned out to be great , followed recipe instructions except I decreased sugar and put annato powder for coloring. So yyuummmy! Highly recommend recipe!
Bianca says
Hello! Going to try to make your recipe. What is the purpose of the rice flour?
Bebs says
It gives it a thicker texture and gives out a sour-sweet flavor as it ferments .
Henry says
Very nice recipe. I followed it. Results was incredible good. Now trying 2nd batch and also with beef.
Thanks.
Genalyn says
Filipino touched delights
Rachel says
Thanks for sharing this recipe
It tastes beautifully.Reminds me of home.I live in London and getting complicated ingredients is a fuzz but this is simple easy to make and very tasty. I subtitute the rice vinegar with Chinese cooking rice wine and it work s well.The meat is very tender and soft.Amazing velvety texture.I used organic coconut flour instead of rice flour...yummy
Bebs says
Glad you like it, Rachel, and thanks for your input on the ingredients alternatives. This is helpful for others too, I am sure.
Dennis says
Love this recipe and have made it for my family for two years. They are from outside Davao and love it. Thanks for sharing.
Katie says
Better than store bought Tocino!! Thank you so much for sharing this recipe! My husband and I really enjoyed this tocino! The 1 hr of mixing it by hand was so worth it!!
Gin says
Cooked this yesterday and it was really good. Although, it was way too sweet for me..I will adjust the sigar next time..Taste wise, it taste good.
I did not put the rice flour.
Rose says
Can I substitute the rice flour with cornstarch?
Bebs says
it is not the same...you could just skip it.
marissa says
Hi Bebs, I followed your recipe but had to substitute Splenda for sugar....it's really good!
Do you have a keto version? I'm thinking of using Balsamic vinegar
(it's naturally sweet and sour). Have you tried that?
marissa says
Hello! I'm also from Pampanga. Thank you for the tip on tocino - mixing by hand. Will try that!
Robs says
Hello Bebs, thank you for your recipe. I'm also learning a lot from your responses, I would like to use chicken instead of pork but i'm afraid it might get spoiled if i leave it over night at room temperature. Any thoughts on this? thank you!
Bebs says
Same thing if you are using beef, but if it makes you more at ease, then refrigerate right after. Just let it cure longer.
Grace says
Hi Bebs. What would be the difference if I don’t put rice flour?? Thanks
Bebs says
The rice flour gives it that velvety-sticky texture.
Jas says
I wish I can pin this. Trying it tonight.
Meghan says
Can i use lemon juice instead of pineapple juice?
Bebs says
Lemon juice might be a bit too sour for this, You can also try apple juice or just skip it.
Den says
Used the ever reliable Kitchen Aid Mixer to do the mixing for me.
Bebs says
It is a good investment, I would say😉.
Jana says
Hi Bebs,
I love your recipes! I've done this tocino recipe a lot of times and it is on point 🙂 My partner loves this so much so I plan to cook it, portion it then freeze it so he could bring them to lunch at work, would this be possible?
Thanks!
Bebs says
Absolutely! But don't cook and freeze, just cook it when you need it.
SJ says
Hi Bebs! Love all your recipes on here. I was wondering could I substitute the rice vinegar for apple cider vinegar?
Bebs says
sure you can.
Yanie says
Since I am using pork meat, if I leave it in the counter overnight in room temperature -- would the meat still be safe to consume since it has been left out of fridge overnight? I just want to be sure since raw pork and chicken are said to be unsafe for consumption if left outside the fridge for a long period of time due to the bacteria that can go to the meat.
Bebs says
Hi Yanie, the sugar and vinegar would act as a preservative but if you are not too comfortable with that then you can just place it in the fridge but it may take longer to cure.
Jhe says
Hi there. I am just wondering for the freshly made tocino (uncook) , how many days can sit in the fridge and how about frozen?
Peter says
I followed a similar receipt once with Pineapple juice and it didn’t taste right.
I tried this received but substituted the fruit juice for Sprite (recommended by my Auntie) and I can say that it works great!
Thanks for this recipe!
Bebs says
That is a great tip, Peter!
Stella says
Thank you again for your amazing recipe!
Lila says
I have made this recipe with orange juice and pineapple juice and either way it is AMAZING. I crave it pretty regularly and make it about once a month! It takes some patience but it's worth every single second! Thank you for sharing this recipe (:
Bebs says
YOU, Lila, are amazing for giving us 5 stars! Thanks for the tip too! 😘
Jennifer Saunders says
Hi Ms. Bebs! I followed mostly of your recipes! I never disappointed! I just wanted you to know, thank you so much! I make the tocino today and looking forward to try it!! And no doubt, this is gonna be delicious again as always!!😊
Bebs says
Thanks for your lovely comment, Jennifer and for the 5 stars. Hope you liked it.
Nancy says
Hi. I am completely new to cooking Tocino. I had it at my sister-in-law‘s and loved it. The package that I bought at the Asian store says “cured Tocino pork” on it. Therefore do I need to let it sit out on the counter and then in the fridge? Or can I just make the marinade and then cook it as you instructed? Ty!!
Bebs says
If you bought tocino then usually you just have to cook it.
Marissa C says
Five ⭐️ Stars! I followed your recipe but since I don’t have pineapple juice, I purée pineapple chunks and added 3/4 cup of olive oil. Viola! My bf is a pinicky eater and when he tasted it, requested for rice! We Love It!!! Thank you so much!
Bebs says
Thanks for the 5 stars Marissa. Glad you both like it!
Adrian says
Great simple recipe Bebs, and great that no harmful chemicals are used (amazed so many online still use nitrate). What's the reason for leaving it on the counter overnight to start with?
Bebs says
It speeds up the curing process of the meat.
S. Cayabyab says
Great recipe, chose to use this one because you were the first person not to suggest red food coloring to get that signature red color. To get the red I added annatto powder, a tip I learned from my Lola’s and Lolo’s.
Bebs says
Yes, it is not really that important because it will have that nice brown coating once the sugar turns to slightly charred caramel anyway. Much more appetizing, I think. 😉
Frances Castanar says
Hi! One question on curing. Leaving it out on the counter overnight won’t make it go bad or spoiled? And does it matter what kind of salt? I usually use diamond kosher salt. Thank you and can’t wait to try this.
Bebs says
I've done it several times and it always turned ok, think of how sourdough starters is made. But if you do not feel comfortable with it, then just refrigerate it. Yes, any salt will work.
Khia says
Will this recipe work with chicken?
Bebs says
Yes, it should Khia, just no need to massage the meat because chicken is more tender.
abby says
hi bebs, how do you cook the tocino after it’s cured/refrigerated?
Bebs says
Like I mentioned in the post, I boil them in some water until it starts to caramelize then add oil.
Cora says
I only see the curing portion here— where is the cooking portion? Thank you!
Bebs says
Hi Cora, there is a section in the post above on how to cook tocino.
Syra says
Hi Ms. Bebs! First of all thank you so much for sharing so many of your recipes. I am excited to try this one and the longganisa too. I just wanna ask if I can use dark brown sugar instead of light brown sugar? Thank you so much.
Bebs says
Yes you can, Syra.
Elena says
The recipe is incomplete. Can you give detail about how to exactly cook this? You mentioned in the post that you boil first...... What does that mean exactly? Boil the whole mixture after pulled out of the fridge, then add oil?
Bebs says
Yes, you can boil it directly in water without thawing it if you like.
Luz says
Do you use fine salt or coarse salt?
Bebs says
I usually use coarse salt.
Jean Gatcomb says
Hi,
I substitute the salt into curing. Is this going to be a problem. I saw the label of the salt that 1 tsp can cure up to 5 lbs after I already mixed all my ingredients.
Bebs says
Oh, yes, I would be careful and not use so much curing salt in a recipe. You can add more meat and other ingredients so not to put the meat into waste,
water liliy says
dear foxyfolksy, my mixture of tocino turned to be a little bit salty, how will I neutralize it if it's already cured? can I add a small amount of sugar while cooking it?
Bebs says
Sure you can.
Vi says
Thanks for the recipe! Is it alright to use glutinous rice flour instead? Thanks
Vi
Bebs says
It should also work.
Lovely says
I really love this recipe thank u so much.
Bebs says
Glad to hear it, Lovely.
Charmaine says
Hi! Thanks for the recipe. How long will it last if it's in the freezer?
Bebs says
Some months if properly packed.
Maria says
Thank you for this reciipe! Been a long to not be able to eat tocino because of the unhealthy ingredients!
This one definitely is the best alternative to a traditional Filipino tocino recipe!
We Love It! It taste really good!
Sincerely,
Maria
Bebs says
That is great to hear, Maria.
Tara Wave Mirafuentes says
Hello dear. Can I substitute rice vinegar into an ordinary white vinegar? Also, can I not use any flour in the process? Thanks a lot.
Bebs says
Hi Tara, yes, you can use most kinds of vinegar. But it has to be rice flour, other kinds of flour will not work the same.
Divine says
Hello! I am trying this recipe right now. I don’t Have rice flour so I just sub it with bread flour. Is the marinade Supposed to be saucy when mixed with the meat? Mine is a little dry.
Bebs says
Hi Divine, it is because you used bread flour instead of rice flour. They do not work the same way and cannot be used interchangeably. Rice flour will also help with the fermentation.
Neilbryan says
What does cure for 24 hours TO 3 days before refrigerating means ??
I'm sorry I'm new to the term curing.. so...
Bebs says
Hi Neilbryan, I think you misunderstood the instructions. It says to let it at room temperature overnight then cure for another 24 hrs up to 3 days (or even longer) in the fridge. After that, you can freeze it too for later consumption. Curing is a process of food preservation that starts, in this case, as you let it rest in the counter (like fermentation) and will continue in the fridge for some days.
Mike & Virgie Miller says
Bebs, We live in Oregon several hours from any Filipino store I decided to try your Tocino recipe and was very pleased. Once I started hand mixing the mixture I got tired and thought maybe I should try my mixers dough hook after 30 minutes it was very well mixed and starting to break apart. Other than that I followed the recipe to the tee it turned out excellent I will seal-a-meal the leftovers and cook on other occasions. I bought a pork roast and had my butcher run it through the saw quarter inch thick. The whole process was very easy and worth it now I have many packages of Tocino to last me a few months. I’ve tried many of your recipes and this one worked out the best maybe after a couple more years I will be able to master Pandisal. Thank you.
Bebs says
I know the mixing part could be tiring (and boring), I usually do it while watching TV 😉. The mixer with dough attachment is an idea, but maybe shorten the time. But it actually does not matter if the meat breaks into smaller cuts. Tocino actually have very irregular shapes, probably from all that mixing. 😉
Grace Abella says
I tried your home made tocino last day its great my kids love it! Tnx for sharing your recipe
Bebs says
That is great to hear, Grace!
Natalie says
Is it normal for the smell of the vinegar to standout? Thank you
Bebs says
Not really, Natalie, since the amount is really too less. Unless your vinegar is really strong, but it still should be gone after cooking.
CH3 says
Hi! Been following some of your recipes for awhile already. Now, this tocino way of cooking is an old stuff for me but I usually fried it immediately after being thawed. Didn't know that you cook it with water first. My question is do you need to boil the water first before putting on the meat or boil it together? Thanks
Bebs says
Frying after thawing also works but to make sure that meat is tender we usually boil first also to render the fat so you do not need to add too much oil. You can bring both the frozen tocino and water to boil at the same time.