Tuesday, January 13, 2009


or CURED PORK as in CURED HAM only better
with Garlic Fried Rice...Mmmmm!!! how good is that?!!!

Smells really good, can't wait to dig in!

This is the best Tocino recipe you can ever have!! You can use beef or pork chops but I used pork loins and took out most of the fat for health concern, otherwise, I would have preferred fatty cut of pork. I sliced the meat thin, about 1/4 inch and put them in ziplock bags with the marinade and refrigerated for at least 24 hours to allow the meat to cure.

To cook the tocino:

Layer meat in a fry pan with about 2-3 tablespoons water or the marinade (I do not use the marinade, but my sister does ) Oiling the pan is not necessary as the meat will render its own fats in the process. Cook meat covered on medium heat about 5 minutes minutes on each side. Turn heat down to medium low and put lid back on. Add some more liquid when necessary or when the pan starts to get dry out before the meat is tender.

Cook until the meat is tender and the juice/sugar has caramelized.

Serve with GARLIC FRIED RICE and vinegar-garlic-patis for "saw-sawan" (dipping sauce)


1 lb. pork sirloin, sliced thin

1 tablespoon Kosher salt

1/2 cup brown sugar

1 tablespoon apple cider vinegar

4 cloves garlic, crushed

1/4 cup pineapple juice (my secret ingredient, now revealed)

1/4 cup 7 up or sprite (another secret ingredient...hush!)

freshly cracked corn pepper

3-4 drops red food coloring (optional)


1) Put the sliced meat in a ziplock bag and sprinkle kosher salt, making sure all of the meat is coated with the salt

2) Set aside for about half an hour

3) In a bowl, mix the rest of ingredients and pour into the meat, mixing well. Close the bag and refrigerate for at least 24 hours, up to 4 days to allow the meat to cure, turning it over once in a while to make sure the meat is evenly coated with the marinade.


You don't need to use food coloring if you like your tocino to look natural.


  1. Hello Ma Mely
    Your Tocino looks very yummy!
    Thanks for sharing your secret ingredients.
    i will make sure I'll try your recipe.

    Thanks again

  2. Thank you Kiwigal. I'm sure you will enjoy this Tocino.

  3. aha! Now that I got a hold of your recipe, I do not need to experiment to come up with homemade tocino mix! Thanks for sharing! Now I don't have to make the 2-hr trip to the Asian store to get Mama Sita's.
    I have added your site to my blogs-to-follow list!

  4. 2-hr trip ro asian store? Where abouts do you live, manang? thank you for adding mine to your blog. that is so wonderful of you!!
    Yes, my siter in Pinas and her kids love this tocino recipe..it's the combination of the pineapple juice and the sprite that make the recipe totally different. Actually one of my sisters in NZ gave me the recipe.Sorry, Sis. failed to acknowledge you! I don't remember which one of them gave me the recipe. I have 2 sis. there and are both great cooks.
    Well Manang, I have a personal ?? to ask. Since you are using Manang, which is an Ilocano term, are you one?
    thanks again and keep visiting.

  5. Aha! More secrets revealed. Thanks for sharing!

  6. Thank you, Ebie. Hope you'll give this recipe a try because this is really good, trust me!!

  7. 1 tbsp of kosher salt is too much for a lb of meat..maybe you mean 1 tsp?

  8. Actually there are other recipes that call for more than a tablespoon of salt per lb.of meat.
    You need more than a teaspoon of salt to be able to cure the meat properly.
    But you can always try with just a tsp. though.
    Thank you so much for always showing interests in these recipes.
    Take care!

  9. Wow thanks for this recipe looks so easy to prepare and thank you for revealing the secret's hehe.

  10. Manang Kim, try mo ito you'll get hooked to it!!

  11. Thanks for sharing this recipe! I too, am a Filipino living away from home.

  12. You're welcome! I'm so happy to share recipes with my beloved kababayans like you.

  13. thanks for sharing your recipe. i always wanted to make my own because the tocino sold in the asian stores are 50% fat. cant wait to make some! nini of san francisco ca

  14. Anonymous, you're welcome! I'm always happy when people find these recipes here useful.This is what this blogsite is all about...sharing recipes with others. Hope you'll try this Tocino recipe and let me know how it turns out. Take care!!

  15. Thank you for your recipe blog. I am a big fan! What do you think about adding saltpeter to the mix? I was told that aging the pork with saltpeter gives it that red color.

  16. Thank you MaMely for the recipe ..I will have to try this..I have been searching for a Tocino recipe..My auntie used to make another pork dish..but she cut pork butt into 1 inch cubes..I think it was called Humba? it was red and sweet.Oh and I am happy I found the Pan De sal recipe on your site..I bake bread from scratch as well but I do not use a bread maker. what a fantastic idea to stuff it with Adobo!!

    1. I also have used the Tocino package recipe..did not come out the same..I even buy the frozen Tocino at the Filipino store close to my house..My husband can't get enough of it so I am glad I found your recipe..

    2. Anonymous, you are so welcome, hope you'll have success with these recipes. Please send me a message if you have any question...be glad to help. take care!