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Home » Filipino Recipes » Pork Tocino (Sweetened Cured Pork) Recipe

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Pork Tocino (Sweetened Cured Pork) Recipe

Pork Tocino is a sweet pork dish that is traditionally served for breakfast in the Philippines. The original Tocino is marinated only with salt, sugar, and saltpeter, although pineapple juice may be added for a slightly tart flavor. Kapampangans who make tocino mix it for 2 to 3 hours in order to achieve the thickness and softness of the meat, then leave it overnight at room temperature before serving it

Tocino is a Spanish word that means ‘bacon’ or ‘cured meat’ and comes from back in the days of Spanish settlement of the Philippines.

Preparing it is nothing more than lightly frying it until it caramelizes on the edges. Common serving will include egg and rice on the dish as well. Tocino is quite tasty if one likes sweetly coated meats similar to many asian ‘sweet & sour’ dishes.  You can find this dish in many Carinderia and even in big fastfood chains in the Philippines package as To-Si-Log meaning Tocino, Sinangag (pinoy fried rice) and Fried Itlog (Egg).

What we have here is a homemade Pork Tocino recipe and a much healthier alternative since we did not use the famous Salitre or Saltpeter. It can cause health problems in the future if you take more Saltpeter in your daily diet.

tocino recipe

Pork Tocino Ingredients:

  • 1 Kilo Pork loin Butt or fillet or Pork, removed the bone and sliced into 1/4 inch thick
  • 175 grams brown sugar
  • 2 tbsp salt
  • 4 cloves garlic minced
  • 1/2 tsp of Red Food Coloring (substitute to Saltpeter)
  • 5 tbsp soy sauce

Utensils Needed:

  • mixing bowl
  • measuring spoons
  • knife
  • weighing scale
  • chopping board

Pork Tocino Preparation and Cooking Instructions:

  • Combine all the ingredients in a shallow pan except for the pork.
  • Press the mixture onto both sides of the pork meat and make sure that it is distributed evenly.
  • Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
  • To cook, just put a little water in a skillet and add the pork and fry it until done.


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About the author: author Ed Joven is founder and of author at He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.

4 Responses

  1. rebb

    April 29th, 2008 at 9:41 pm


    I’m gonna try to make this one. Thanks a lot PinoyRecipe.Net!!! I’m looking forward to get some more of your goodie recipe! GOD BLESS!!

  2. belinda baltes

    September 28th, 2008 at 8:32 pm


    its simple recipe,n yummy…ty/

  3. may

    August 26th, 2009 at 1:25 am


    sarap talaga ng tocino…yummy…,

  4. bryan

    March 21st, 2010 at 9:46 am



    you can cure any meat without saltpeter (pink salt). in fact it’s better that you do as this is where nitrates and nitrites come from. simply remove that ingredient and continue as is. i’ve cured all sort of cuts from pork, beef, lamb, poultry, etc… and i never, ever use saltpeter

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