Here’s a breakfast classic I always come back to — Filipino Pork Tocino. It’s sweet, savory, and garlicky, with just the right balance of fat and meat to make every bite melt in your mouth. Think of it as the Filipino cousin of bacon, only with a touch of tropical sweetness and no artificial red coloring.
This is the kind of dish that turns an ordinary morning into something memorable, especially when paired with garlic fried rice and a sunny-side-up egg. It also happens to be a favorite for dinner in my kitchen, especially on those “breakfast for dinner” kind of nights.
Why You’ll Love This Pork Tocino
- Foolproof and easy – Just mix, marinate, and cook.
- Even better in the air fryer – Less greasy, still crispy.
- Perfectly balanced flavor – Sweet, salty, garlicky, and rich.
- Freezer-friendly – Great to prep ahead and stash away.
- No food coloring needed – We rely on annatto or paprika for natural color.
Tips for the Best Homemade Tocino
- Marinate overnight for the best flavor. 8–24 hours is ideal, but if you’re not cooking it right away, freeze it after marinating.
- Don’t crank the heat – Cook it slowly. The sugar in the marinade can burn quickly if you rush it.
- Use the air fryer – It’s my go-to for this recipe. Less splatter, great texture.
- Balance the fat – Go for pork cuts that offer both fat and lean meat. Pork belly is a classic choice, but shoulder or butt works great too.
- Sweetness is up to you – If you like your tocino a little less sugary, cut back on the sugar.
- Want a chicken version? – You can swap pork for boneless chicken thighs or breasts and keep everything else the same.
Ingredients You’ll Need
Pork
I usually go for pork belly, shoulder, or butt — they’re fatty enough to stay juicy, and tender when cooked. Leaner options like pork loin or tenderloin also work if you prefer.
Pineapple Juice
Adds sweetness and a bit of acidity that helps tenderize the meat. Go for 100% pineapple juice if you can.
Sugar
White sugar is the classic, but feel free to use brown sugar or honey if you want deeper flavor or a slightly different sweetness.
Garlic
Freshly minced garlic makes a big difference, but garlic powder will do in a pinch.
Soy Sauce
Low-sodium works well here since there’s already salt and sugar in the mix.
Salt & Pepper
Simple seasoning — just enough to bring everything together.
Annatto Powder or Paprika
This gives that subtle reddish tint you usually see in tocino, without needing artificial coloring.
How to Make Pork Tocino
- Slice the pork into 1-inch thick pieces.
- In a large bowl, mix all the marinade ingredients together and add the pork. Make sure each piece is well-coated.
- Cover and refrigerate for at least 8 hours or overnight. If you don’t plan to cook it soon, transfer it to a freezer-safe bag and freeze it.
- Air fry at 350°F (180°C) for 20–25 minutes, flipping every 10 minutes. This helps prevent the sugar from burning and ensures even cooking.
- Serve hot and enjoy!
Equipment You’ll Need
- Sharp knife
- Cutting board
- Mixing bowl
- Air fryer or skillet
- Storage containers
Storage and Reheating Tips
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Reheat in the microwave or lightly pan-fry until heated through.
- Freeze uncooked marinated pork for up to 3 months. Thaw overnight in the fridge before cooking.
What to Serve With Pork Tocino
This dish is a Filipino breakfast staple, so naturally, it shines with:
- Steamed white rice or garlic fried rice
- Sunny-side-up eggs
- Fresh tomatoes or cucumber slices
- Atchara (pickled green papaya) for a tangy contrast
Tocino (Sweet Cured Pork)
With a delicious balance of sweet, salty, and garlicky flavors, pork tocino is a beloved Filipino breakfast dish that’s hard to resist.
This sweetened cured pork is easy to prepare and is often compared to ham or bacon. The marinade uses simple, natural ingredients and turns an ordinary breakfast into something special.
Ingredients
- 1.5 lb pork belly or pork shoulder (about 600 grams)
- ½ cup pineapple juice (100% juice, not from concentrate)
- 5 tbsp white sugar
- 5 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 2 tsp annatto powder
- 1 tsp salt
- 1 tsp pepper
Instructions
- Slice the pork into 1-inch pieces and place in a bowl.
- Add all remaining ingredients and mix well.
- Marinate in the refrigerator for at least 8 hours. If not cooking within 24 hours, freeze to prevent the meat from becoming tough.
- Air fry at 350°F for 20–25 minutes, flipping every 10 minutes. This helps prevent the sugar from burning.
- Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 684Total Fat: 44gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 173mgSodium: 1021mgCarbohydrates: 22gFiber: 0gSugar: 19gProtein: 48g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
What gives tocino its sweet cured flavor?
It’s the mix of pineapple juice and sugar in the marinade that gives tocino its signature sweet-salty profile, almost like a Filipino-style ham.
Do I have to use food coloring?
Nope! This recipe skips artificial food coloring entirely. We use annatto powder or paprika for a natural reddish hue.
What is pork tocino?
Tocino is a Filipino cured meat, typically made with pork, that’s marinated in a sweet and savory blend, then pan-fried or air-fried until slightly caramelized.
What cuts of pork are best for tocino?
Pork belly, shoulder, or butt are classic for their rich fat content. If you want something leaner, go for tenderloin or loin chops.
Why is tocino such a beloved dish in the Philippines?
It’s comfort food. It’s the kind of breakfast that feels like home — sweet, hearty, and always satisfying. Plus, it’s easy to make and store.
If you’ve never made pork tocino from scratch, give it a go — once you taste the homemade version, there’s no going back to store-bought.
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