Pork Tocino Recipe

Tocino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat

Pork Tocino is usually eaten during breakfast along with warm rice. Tocilog is a popular meal comprised of garlic rice, tocino, and fried egg. This meal can also be eaten during lunchtime.

One word of advice though, even how good cured meat tastes, moderate consumption is still recommended. Too much intake can still affect our health in the long run. It is best to have pork tocino at least once or twice per month. By the way, it tastes best when dipped in spicy vinegar.

Try this Pork Tocino Recipe and let me know what you think.

Pork Tocino

Pork Tocino Recipe

Ingredients

  • 2 lbs pork ham
  • 1/4 tsp Prague powder #1
  • 1 tsp sodium phosphate
  • 2 tbsp coarse salt
  • 7-10 tbsp sugar
  • 2 tbsp Anisado wine (or ground star anise and/or anisette)
  • 1/2 tablet ascorbic acid (250 mg) (optional)

Cooking Procedure

  1. Slice the pork ham to about ¼ inch thickness
  2. Except for the meat, combine all ingredients in a container and mix well
  3. Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat
  4. Place the mixed ingredients in a covered container
  5. Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete.

Number of servings (yield): 6

  
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Comments

  1. David Thow says:

    G’day ( maayong adlaw – Visayan ), I am an Australian living here in Oz who is happily married to a Filipino who is currently in Bukidnon ( Mindanao ). I have been to visit my wife in the PHP’s several times and do enjoy much of the cuisine there especially pork tocino. My inquiry is related to obtaining some of these ingredients here in Oz. Can you help me by recommending any Asian suppliers here where I may be able to buy these ‘ uncommon ‘ ingredient’s – they are hard to come by. Some can be substituted but I would prefer to keep as close as possible to the traditional pork tocino recipe and maintain authenticity respectfully. Yours sincerely – Dave.

  2. thank a lot.we have an idea in cooking it..but its hard to find the ingredients

  3. Prague powder is sodium nitrate, as I saw it on You Tube. Pero Prague powder is carcinogenic. any green ?substitite

  4. Beata alipalo says:

    hi,my kids love tocino,ayaw kong gumamit ng preservative kasi almost everyday thry eat tocino for breakfast of baon,please send me a recipe of tocino ang longganisa without preservative.thanks more power.

  5. GABRELLE says:

    HELLO IM GABRELLE AND IM IN THE US I WANNA TRY TO COOK TOCINO BUT I DONT KNOW WHAT IS Phosphate, Anise Wine ,Prague Powder I REALLY HAVE PROBLEM ABOUT THE Phosphate I RESEARCH IT GOOGLE BUT THEY DIDNT GIVE ME THE RIGHT ANSWER PLEASE HELP ME THANK YOU

  6. Got mine from amazon.com. Can’t seem to find it locally.

  7. I found some of the ingredients at the chemist shop (drugstore).