Filipino Pork Tocino (Easy & No Artificial Colors)

Juicy, sweet, and peppery pork belly and shoulder pieces marinated overnight and sauted over a hot stove--this pork tocino recipe is a quintessential part of a Filipino breakfast. Learn how to make your own tocino at home because it's easier than ever with this recipe.

📝 Ingredients

• ¼ c granulated white sugar
• ¾ tbsp salt**
• 1 tbsp garlic powder
• ¼ tsp black pepper
• ½ tsp annatto powder
• ¼ c pineapple juice (only use 100% juice)
• 1 lb pork shoulder and/or pork belly (cut into ¼ inch slices)
• 2-3 tbsp water (more or less depending on the size of your pan)
• vegetable oil (optional)

👨‍🍳 Instructions

1. 1--- Tocino marinade ---
2. 2In a glass container with a lid, combine the dry ingredients and stir together. Pour in the pineapple juice and stir until fully incorporated.
3. 3Add in the pork and mix until all the pork is covered with the marinade. Cover with the lid and let marinate in the fridge for at least 8 hours. I would not recommend marinating for longer than 2 days because the meat may get tough.
4. 4--- Cooking tocino ---
5. 5Remove the tocino marinade from the fridge at least 20 minutes before cooking and let it come to room temperature on the counter.
6. 6In a pan over medium heat, pour all the contents of the tocino and marinade. Spread the pork evenly throughout the pan.
7. 7Pour enough water so that just about covers the pork slices. Stir the meat every so often to make sure all the pieces cook evenly. Continue to braise the pork for about 10 minutes or until the water reduces completely.
8. 8Continue to cook the pork for another 5-7 minutes or until the sugars in the marinade and meat begin to caramelize in the pan – DO NOT leave the pan unattended at this point. This is how it looks midway through cooking.
9. 9Stir constantly to prevent the pork from burning, and lower the heat if it’s browning too fast for you to control. Here's how the tocino looks when fully cooked.
10. 10Remove the meat from the pan when the tocino is caramelized, golden reddish-brown and slightly sticky. Serve immediately.