Tocino is basically the Filipino version of bacon. In fact, tocino is the spanish word for bacon. Just like bacon, it's a cured meat (typically pork, chicken or beef) but tocino distinguishes itself from the western style bacon by having a delicious, sweet, vinegar-y flavor and it's beautiful red color given from annatto seeds or powder.
Tocino is commonly served with eggs and rice (popularly known as tocilog or tosilog) and while tocino is typically had during breakfast, we have no shame in eating it at any time of the day because it's just so good!
This is a great beginner dish to learn if you are just learning how to cook Filipino food. It's also a great recipe for any level chef to have if they want to whip up a great breakfast.
Special thanks to Chef Jemille Cruz of Pamilya for sharing his recipe so we can learn how to prepare and cook homemade tocino.
If you live in the Los Angeles area and you would like Pamilya to cater your next event, or if you just want some delicious filipino meals, you can contact them through through their instagram page:
145g Coconut Vinegar (can substitute with cane vinegar)
Directions
Marinade
Add all ingredients into blender except pork. Blend until Smooth and fully incorporated. Set Aside
For Pork
Thinly Slice pork to 1/4 inch slices and add to bowl
Add Marinade to pork. Put in refrigerator and leave to cure for 3 days.
Cooking
Get pan hot on medium high, then add oil once pan is hot
Add marinated tocino to pan.
Add a bit of water to pan to prevent burning. This will also help activate the caramelization and create the glaze for your tocino.
Turn occasionally to prevent the sugar from burning.
Once pork is starting to get charred and the edge are getting crispy it will be ready to enjoy!
Best enjoyed with rice, a sunny side egg and Pamilya's tomato salad (instructions in video).
Recipe Video
Recipe Note
This recipe can be either cooked right away or you can freeze it to save for a later time. We like to freeze batches so we have tocino ready to go any day of the week!
