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Homemade Pork Tocino Recipe

Tocino is a cured meat product native to the Philippines. It is sometimes referred to as sweet red pork. The curing preparation for this pork dish is similar to that of ham and bacon, except that red food coloring is needed to for this Filipino cured meat. It was said to be named after the…

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By: Vanjo Merano 24 Comments Updated: 3/9/19

This post may contain affiliate links. Please read our disclosure policy.

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Tocino is a cured meat product native to the Philippines. It is sometimes referred to as sweet red pork. The curing preparation for this pork dish is similar to that of ham and bacon, except that red food coloring is needed to for this Filipino cured meat.

Tocino Recipe

It was said to be named after the Spanish word “tocino”, which is used to describe cured meats.

How to Make Pork Tocino

Making this cured meat is simple. However, you will need to have curing ingredients ready for the process. Pink curing salt or Prague powder is the main curing ingredient for this dish. You will also need sodium phosphate and Vitamin C powder. These might not be readily available in your pantry. It is best to make sure that all ingredients are available in front of you before starting.

I am located in the Chicago area and I sourced the ingredients online. I got the Prague powder (also known as curing salt) online from a website called myspiceage.com. I also ordered the sodium phosphate online from americanspice.com. The annissette liquer was purchased from a local wine store, while the rest of the ingredients came from the local grocery store. Making your own homemade tocino is really easy, as long as you have all the ingredients at hand.

How to Make Tocino

These ingredients are easily available when you are located in the Philippines. Most local supermarkets and grocery stores carry these products.

Start the process by preparing the pork. Slice it into thin pieces. I like to use fatty cuts of pork. Pork shoulder is a perfect cut for me.

Once the pork is ready, prepare the powdered ingredients by diluting in water. Combine all curing ingredients together (see recipe below) and then rub it on the pork slices. The mixture needs to be sealed. Cure it for at least 14 hours in room temperature. I prefer to refrigerate the mixture for around 4 days before cooking. This gives me the best result.

How to Cook Pork Tocino

There is a proper way to cook pork tocino. It is important to cook the meat until it gets tender while not burning the outer part. This means that frying it right away will not give you the best result.

Tocino Making Process

I do this by placing the cured meat in a cooking pot and then I pour 2 cups of water. I also add 3 to 4 tablespoons of cooking oil. This gets boiled uncovered until the water evaporates. The pork should be tender at this point. Let it fry on the remaining oil until darkens a bit. Make sure to keep an eye on the meat to prevent it from getting burnt. It has a tendency to burn quickly especially when fried in high heat because of its sugar content.

Once cooked, serve it with fried rice and fried egg.

Pork Tocino Alternative Ingredients

This recipe is also applicable with other types of meat. Chicken tocino is a popular version next to pork. Beef slices can also be used to make beef tocino.

There is no direct alternative to the curing ingredients when making authentic tocino. However, you can make another dish with somewhat similar flavor by initially boiling the pork slices in pineapple juice, sugar, a few pinches of salt, and a piece of star anise. Continue boiling until the liquid evaporates. Quickly fry the meat for 1 minute per side.

This version is ideal for those who prefer to make tocino the natural way. It might not look and taste exactly the same, but it is good in its own right.

Tocino

Pork Tocino is usually eaten during breakfast along with warm rice. Tosilog is a popular meal comprised of garlic rice (or sinangag), fried pork tocino, and a piece of fried sunny side up egg.

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.

Good luck everyone and let me know if you have questions. You can reach me by emailing or by following our Twitter, Instagram, and Pinterest accounts (@panlasangpinoy).

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

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Tocino Recipe
4.60 from 5 votes

Homemade Pork Tocino

Sweet cured red pork is a Filipino favorite. This is a popular breakfast dish served with fried rice and eggs. This recipe shows you how to make tocino at home.
Prep: 12 hours
Cook: 20 minutes
Total: 12 hours 20 minutes
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Ingredients

  • 2 lbs. pork ham
  • 1 1/2 tablespoons sea salt
  • 1/2 teaspoon Prague powder #1
  • 3/4 cups granulated white sugar
  • 1 teaspoon sodium phosphate
  • 1/4 cup anisette liquor
  • 1/2 cup pineapple juice
  • 1/4 cup crushed garlic
  • 1 tablespoon garlic powder
  • 1/4 teaspoon Vitamin C powder
  • 1/4 teaspoon Red food coloring
US CustomaryMetric

Instructions

  • Slice the pork ham to about ¼ inch thickness
  • Dissolve the sodium phosphate in 5 tablespoons of water.
  • Except for the meat, combine all ingredients in a large bowl and mix well
  • Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat
  • Place the mixed ingredients in a covered container
  • 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.

Video

Nutrition Information

Serving: 6g Calories: 325kcal (16%) Carbohydrates: 31g (10%) Protein: 34g (68%) Fat: 6g (9%) Saturated Fat: 1g (5%) Cholesterol: 95mg (32%) Sodium: 2197mg (92%) Potassium: 646mg (18%) Sugar: 27g (30%) Vitamin C: 5mg (6%) Calcium: 28mg (3%) Iron: 1.1mg (6%)
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Mommylee says

    Posted on 6/23/20 at 6:29 am

    My first time to make tocino ever and eventhough I left out a number of ingredients when I tried doing this recipe (prague powder, sodium phosphate, anisette liquor, vitamin C powder and red food coloring) still the flavor was still there. I really loved how it turned out (it was really flavorful!)

    Reply
  2. Angeline says

    Posted on 3/10/19 at 5:53 pm

    5 stars
    The best ang Panlasang Pinoy I almost prepared and cooked most of the recipes featured on Panlasang Pinoy all of them are really super sarap and easy to prepare. Thank you Panlasang Pinoy.

    Reply
    • Vanjo Merano says

      Posted on 3/13/19 at 5:21 pm

      You are welcome.

      Reply
  3. Mabz says

    Posted on 2/12/19 at 1:02 am

    Pwede ba yung ascorbic acid tablet durugin ko na lang at yun ang gamitin tnx

    Reply
  4. Jt says

    Posted on 1/12/19 at 4:29 pm

    5 stars
    When we make this we use about 1 cup or so of wAter and simmer slowly. Turning frequently. The water will evaporate and make a sweet sticky glaze on outside of the meat. Serve with day old rice with fresh garlic, Fried egg, Vinegar with black pepper in it. Each spoon full get a little of all items including the vinegar/pepper Heaven it is!!

    Reply
  5. romie maravilla says

    Posted on 2/2/18 at 9:18 pm

    Saan po ba nabibili ang prague powder#1,sodium phosphate,anissette kiquer and vit c powder tnx…

    And anu po ba ang vit c powder?

    Reply
  6. Marlyn says

    Posted on 5/19/17 at 2:29 pm

    Tnx u po s mga masasarap n recipe

    Reply
  7. CARMELITA LAIHEE SANCHEZ says

    Posted on 2/24/17 at 3:53 am

    I was searching for the best delicious homemade tocino and luckily, I found your site. Itatanong ko sana kong mabibili ba natin yong sodium phosphate at prague powder # 1 sa Walmart?
    Likewise, anong klase bang sea salt ang ating gagamitin, yong coarse or fine ba?
    Regarding the Vitamin C, please give me the link where to buy it online.
    We are very much interested to make this homemade tocino of yours. We are hoping, we will receive your reply soon so we could make it at matikman na namin ito. For sure, we will a;ways visit your site now for all your filipino foods recipe.
    Thanks a lot and more power to you!

    Reply
  8. May says

    Posted on 11/29/16 at 11:59 pm

    Sir pwedi po bang wala ng prague salt at phospate? Wala po kasing available dito. Ano po ba purpose ng phospate sa pagkain? Salamat po..

    Reply
    • Vanjo Merano says

      Posted on 11/30/16 at 11:03 am

      Hi May, importante and dalawang ingredients na nabanggit mo sa pag “cure” ng karne ng baboy. Phosphates are used to retain the flavor of the meat and it also keeps the moisture intact. This prevents the pork from shrinking overtime.

      Reply
  9. Grace Lu says

    Posted on 11/12/16 at 7:06 am

    Itatanong ko lng po sir kung ung praque powder at prague powder ay iisang uri lamang

    Reply
  10. ken says

    Posted on 9/21/16 at 12:28 pm

    4 stars
    I made this & it was delicious. I must have had pan too hot towards the end as some crystallisation took place. Didn’t impair the flavour will definitely make this again. thank you

    Reply
    • Vanjo Merano says

      Posted on 10/5/16 at 9:38 pm

      You are welcome. Thanks for the feedback.

      Reply
  11. Blanca says

    Posted on 10/9/15 at 11:11 am

    Hi Vanjo, where can we get vitamin C powder. Please reply coz I really wanna try this recipe.
    Thank you and hoping we can get an answer.

    Reply
    • Vanjo Merano says

      Posted on 10/9/15 at 1:59 pm

      Blanca -- I bought it online. Here is the link

      Reply
  12. Veronica church says

    Posted on 9/5/15 at 11:35 am

    Is vitamins powder obtained by crushing vitamin C. Where do you get the vitamin c powder?

    Reply
  13. Jinpace says

    Posted on 8/4/15 at 7:52 pm

    Hi vanjo where can I get vit. C powder?I’ve never heard that before,should I look in Walmart for that one?thanks

    Reply
  14. Ma.Solita C.de Jesus says

    Posted on 4/29/15 at 10:57 pm

    4 stars
    Thank u for those yummy recepies u keep sending us..more power!

    Reply
    • Vanjo Merano says

      Posted on 4/29/15 at 10:59 pm

      It is my pleasure, ma’am.

      Reply
  15. liz in netherlands says

    Posted on 4/18/15 at 3:11 am

    Hello there,

    I’d like to make tocino but without the red tint. Which ingredient makes the red colour?
    Also, by vitamin c powder, did you mean citric acid?
    Been following your recipes for a while now. They take me home!! Thank you soooo much!

    Liz

    Reply
    • Ana Perez says

      Posted on 10/8/18 at 2:58 pm

      Just FYI vitamin C is actually ascorbic acid
      so I guess the answer is no

      Reply
  16. Sabrina says

    Posted on 2/28/15 at 11:59 am

    Hello,
    I would like to try this recipe but I don’t have anisette liquor. Is there any substitute for that? Or is it possible to omit that? I will greatly appreciate your reply. Thanks a lot!

    Reply
    • Vanjo Merano says

      Posted on 2/28/15 at 12:18 pm

      It is important to have anisette liquor or anisado wine to make the tocino smell and taste better. However, you can improvise by soaking 5 pieces of star anise in sherry cooking wine overnight (make sure to cover it). Discard the star anise and use the anise-flavored sherry wine for the recipe.

      Reply
      • Sabrina says

        Posted on 3/1/15 at 4:04 am

        5 stars
        Thank you so much. It really helps.

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