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Garlicky, sweet and savory, one bite of this Filipino Tocino (bacon) and you'll be hooked.
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Tocino (Filipino Bacon)

With an addictive savory sweet cure that's redolent of garlic, Tocino is a Filipino breakfast staple that's one of the key components of Tosilog. For this all-natural version, I've replaced artificial colors and preservatives with annatto seeds and juice.
Course Brunch, Snacks
Cuisine Best, Filipino
Level Beginner
Main Ingredient Pork
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 5 minutes
Cure time 3 days
Total Time 3 days 10 minutes
Servings 8 servings
Calories 128kcal

Equipment

Ingredients

  • 600 grams pork shoulder
  • 40 grams coconut sugar (about ¼ cup)
  • ⅓ cup brown rice syrup
  • 20 grams garlic (3 large cloves, grated)
  • 1 tablespoon soy sauce
  • 2 tablespoons celery juice (from ½ rib celery)
  • 1 ½ teaspoons salt
  • 2 teaspoons ground annatto seeds
  • ¼ teaspoon ground black pepper
  • 1 tablespoon kiwi juice (from half kiwi)
Grams + US Cups - US Standard

Instructions

  • Slice the 600 grams pork shoulder against the grain into ¼-inch thick slices and then cut the slices into bite-size pieces.
    600 grams pork shoulder
    Pork shoulder sliced for making tocino with a knife on a cutting board.
  • In a bowl, whisk together the 40 grams coconut sugar, ⅓ cup brown rice syrup, 20 grams garlic, 1 tablespoon soy sauce, 2 tablespoons celery juice, 1 ½ teaspoons salt, 2 teaspoons ground annatto seeds and ¼ teaspoon ground black pepper. Heat the mixture up in the microwave a bit if you're having trouble getting the sugar to melt. Let the brine cool to room temperature. 
    40 grams coconut sugar, ⅓ cup brown rice syrup, 20 grams garlic, 1 tablespoon soy sauce, 2 tablespoons celery juice, 1 ½ teaspoons salt, 2 teaspoons ground annatto seeds, ¼ teaspoon ground black pepper
    Tocino marinade in a glass bowl on a white counter.
  • Add the 1 tablespoon kiwi juice and then add the sliced pork. Put some gloves on and mix the pork into the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least three days or up to a week. 
    1 tablespoon kiwi juice
    Uncooked Tocino. Pork shoulder in natural marinade colored with annatto seeds and cured with celery juice.
  • To cook the Tocino, I recommend using a non-stick pan. If your pork is fatty, you won't need to add any oil, but if it's lean, you can add a bit of vegetable oil. Line the pan with an even layer of meat and turn the heat onto medium. 
    Tocino frying in a pan.
  • Some liquid will come out of the pork and start to boil. 
    Cooking Tocino, or Filipino bacon in a frying pan.
  • Start flipping the meat over to evenly glaze the pork with the sauce. Repeat until there is no liquid left and the Tocino is cooked through and starting to brown. 
    Fried Tocino in a pan made with natural coloring and cured with celery juice.

Nutrition

Calories: 128kcal | Carbohydrates: 16g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 619mg | Potassium: 181mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg