Thursday, 27 August 2015

Pork Tocino

As promised, we are featuring Filipino preserved foods this week. Here is a famous Filipino preserved pork called Pork Tocino that is not only served for breakfast but for all meal time through out the day.

Pork Tocino is a Filipino cured pork meat that find its roots way back to  the Spanish colonization in the Philippines.  It is said that this preserved dish was taken from the Spanish word Tocino which is a Spanish term for bacon that is made from pork belly. 

Pork tocino  which usually comes in red color is often fried and served as part of a breakfast meal.  You can also find tocino in most, if not all, Filipino restaurants and karinderia (small food stalls) and is offered as a Silog meal that is often call tosilog.  It goes with sinangag (Filpino garlic fried rice) and itlog (egg) cooked the sunny-side up way. 

Originally, pork tocino is made by marinating thinly sliced pork belly in salt, sugar, and saltpeter (salitre) or potassium nitrate.  Now a days, there are many variations of making pork tocino which often times omits the usage of saltpeter due to various reason.  One would be is the impact of using saltpeter on our health and the other thing is the availability of saltpeter in certain places.  Also, tocino making is no longer limited to the usage of pork meat. Other meats like chicken, beef, and even fish are used to make tocino.

The pork tocino we are presenting to you today was developed by a new found friend, Ms. Marihley Lantin Cruz who is also a member of a food group on facebook that I joined in.  She is a Filipino and is currently based in Tokyo, Japan. She is definitely a foodie and a great cook as shown by the many photos of food she's been posting in her facebook account.  Thank you so much sis for sharing your pork tocino creation with us :-) sa uulitin po. 



Pork Shoulder - 1 kg 

Rice Wine -  1 cup
Pineapple juice - 1 cup
Brown sugar - 1 to 2 cups
Ketchup (banana or tomato) - 6 tbs. 
Soy sauce - 4 tbs
Garlic (minced) - 2 cloves or 1 tbsp garlic powder
Salt - 5 tsp
Black pepper 1 tsp. 
 Annatto powder - 2 tsp. 

*note:  you can reduce the amount of sugar in the recipe or you can add more depending on your taste preference

Cooking Procedure:

1.  Mix all ingredients for the marinade.  Stir until the sugar is completely dissolved.
2.  Pour the marinade on the meat and make sure that the marinade are evenly distributed. 
3.  Knead the marinade into the meat to ensure that the meat absorbs the flavors properly.

3. Place the pork tocino in a container and cover it or you can transfer the marinated meat including sauce in a zip lock bag.  Marinate inside the refrigerate for 2 - 3 days.

How to cook the Pork Tocino:

1. heat oil in a frying pan and fry the the pork tocino until each sides turned into golden brown.

*important note:  this recipe and the pictures posted were used with Ms. Marihley Lantin Cruz's permission. 

Check out our other preserved food recipes here.

© myFresha-licious (27August2015)


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