Cooking Lucid
Pork Tocino
Sweet cured pork pan-fried until caramelized and lacquered with its own sugary glaze. A classic Filipino breakfast served with garlic fried rice and a sunny-side-up egg.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Cure the pork (or use store-bought)
- 1.5 lbs pork shoulder (thinly sliced)
- ½ cup brown sugar
- 3 tbsp soy sauce
- 3 tbsp pineapple juice
- 4 garlic cloves (minced)
- 1 tsp salt
- ½ tsp red food coloring (optional, traditional)
Step 2 — Cook and serve
- 2 tbsp water (for pan-frying)
- Garlic fried rice (sinangag)
- 4 fried eggs
Instructions
- 1
Marinate the pork
Mix pork with brown sugar, soy sauce, pineapple juice, garlic, salt, and food coloring if using. Marinate at least 4 hours or overnight in the refrigerator. (Store-bought tocino can skip this step.)
- 2
Pan-fry until caramelized
Heat a nonstick skillet over medium heat. Add tocino and 2 tbsp water. Cook, turning occasionally, until pork is cooked through and the sugar caramelizes into a glossy glaze, about 10–12 minutes.
- 3
Serve
Serve with garlic fried rice and a fried egg — the classic Filipino breakfast trio (tocilog).
Nutrition per serving: 420 cal · 32g protein · 28g carbs · 20g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
