Homemade Pork Belly Tocino

 Tocino comes from the Spanish word meaning "bacon" or "cured meat." In the Philippines, it's known for its distinctive sweet flavor and vibrant red hue, which originally came from annatto seeds. Modern versions often use a blend of seasonings and natural coloring for a delicious, visually appealing dish.

Ingredients

For about 1 kilogram of pork belly tocino, you'll need:

Meat:

• 1 kg pork belly, thinly sliced (about ¼ inch thick)

Marinade:

• ½ cup sugar (white or brown, depending on your preference)
• 2 tablespoons soy sauce
• 3 tablespoons pineapple juice (optional but enhances flavor and tenderness)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 5 cloves garlic, finely minced
• 1 teaspoon paprika (for a natural red hue)
• ½ teaspoon annatto powder (optional, for added color)

Instructions

Step 1: Prepare the Pork Belly

Slice the pork belly into thin pieces, ensuring even thickness for consistent curing.

Trim excess fat if desired, but leave some for flavor and juiciness.

Step 2: Make the Marinade

In a mixing bowl, combine sugar, soy sauce, pineapple juice, salt, ground black pepper, minced garlic, paprika, and annatto powder. Mix until the sugar dissolves.

Taste the marinade and adjust the sweetness or saltiness to your liking.

Step 3: Marinate the Pork

Place the pork slices in the marinade, ensuring each piece is well coated.

Transfer the marinated pork into an airtight container or resealable plastic bag.

Let it cure in the refrigerator for at least 24–48 hours to absorb the flavors. For best results, cure it for up to 3 days.

Step 4: Cook the Tocino

Heat a non-stick pan over medium heat. Place the marinated pork in the pan and pour enough water to submerge the meat halfway.

Cover the pan and simmer until the water evaporates and the pork is tender (about 10–15 minutes).

Once the water is gone, let the pork cook in its own rendered fat. Add a little oil if necessary.

Fry until the meat is caramelized, flipping occasionally for even browning.

Tips for Perfect Pork Belly Tocino

Use fresh pork belly: It balances lean meat and fat for the ideal texture.

Control the sweetness: Adjust the sugar according to your taste preference. Brown sugar gives a deeper flavor, while white sugar provides a milder sweetness.

Store for later: Homemade tocino can be frozen for up to a month. Portion it into servings for quick meal preparation.

Alternative cuts: Pork shoulder or pork loin works well if you prefer leaner meat.

Share this post