Homemade Pork Tocino
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 5 or more
Following is the marinade recipe and method of cooking for Filipino style pork tocino.
  • MARINADE for 2-3 lbs. pork:
  • 1 cup apple cider vinegar
  • ½ cup soy sauce
  • 3 cups brown sugar
  • 3 Tablespoons salt
  • 2 Tablespoons ground pepper
  • 1 Tablespoon garlic powder
  1. Mix all the ingredients and pour over thinly sliced (an eighth to a fourth of an inch thick) pork with a little marbling of fat. I used a 2-3 pounds boneless boston butt roast and did not trim any of the fat away.
  2. Mix the meat so it is well covered with the marinade. Let it sit, covered, in the refrigerator for five days before cooking or freezing.
  3. I usually bag small (quart sized ziplock bags ) portions, enough for breakfast for two or four people, and freeze it.
HOW TO COOK: To cook tocino, place desired amount of marinated pork meat in a small skillet with a cover. Do not put additional water. The marinade that is still on the meat plus it's own moisture will be enough to cook the meat. And since you presumably used a cut with a marbling of fat, you don't need to add oil either. Put over medium heat and cover. Let it cook until all the liquid has evaporated and the tocino starts to sizzle. Keep stirring to keep it from burning. Cook until it has caramelized and brownish red in color. If you're using a frozen packet, put it in the skillet and start out with low heat. When the meat has defrosted and separated, turn the heat up to medium and cook as above.
Recipe by Cooked From the Heart at http://www.kitchen.amoores.com/2007/07/19/homemade-pork-tocino/