Pork Tocino

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    We use a combination of salt, sugar, and powdered achuete to cure our tocino. This is a big brunch favorite—we serve it with garlic-fried rice, eggs, and grilled plantains.


    • 3 pounds pork butt, frozen for 1 hour to firm up and sliced ¼-inch thick


    1. To make the spice rub, combine the salt, sugar, pepper, and annatto powder in a medium bowl. Sprinkle about 1 teaspoon of the spice rub over both sides of each pork slice. Press 2 or 3 garlic cloves into the top of each slice.
    2. Stack the slices in a large storage container, cover, and refrigerate overnight.
    3. Warm the oil in a large skillet over medium-h