Another Filipino dish that my hometown, Pampanga, is famous for is our Tocino. It is usually served for breakfast together with fried garlic rice.
Tocino is typically a cured meat, may it be pork, beef or chicken. The more popular kind of tocino is sweet, but us Kapampangan have a special kind called 'Pindang' which has added tanginess to it.
The process of making tocino varies, but to achieve that soft and tender meat, Kapampangans mix all the ingredients together by hand for 3-5 hours then leave it covered overnight at room temperature before putting it in the fridge.
That is how much love and patience Kapampangans put into preparing their food, no wonder they are known to be great cooks all over the country.
This is not me boasting, just talking out of experience, I have been in so many places in the Philippines and more often than not, when people learned that I am from Pampanga, they would expect rather than assume that I know how to cook and that I am good at it! Talk about pressure eh! Good thing my Mama thought a thing or two;-)!
If you have the patience and time to do all that mixing, I suggest you do it sitting down, like while watching TV or reading a book.
And do not forget to use gloves! The longest that I have tried mixing a batch was for an hour and that was me being very patient! But I think it actually works! The meat was really soft and tender!
Traditionally, Tocino is reddish in color to make it look more appetizing and this is achieved by adding Saltpeter (Salitre) which is also used as food preservative. But this recipe does not use saltire but rather something more natural and healthier alternative. Alternatively, natural red food color may also be used or just skip it, totally up to you.
How to cook Tocino?
The way we cook Tocino in Pampanga is we first boil it in about 1-2 cups of water in a pan. When most of the water is gone and sauce starts to thicken, you can add cooking oil.
If your pork has enough fats on it, then no need to add oil as it will make its own but if not then add 3-4 tablespoon of cooking oil and let it cook over medium heat until the sauce caramelizes and meat is browned.
Printable Recipe
Tocino Recipe (Sweet Cured Pork)
Ingredients
- 2 pounds pork (butt, shoulder, ham or belly) - cut into ¼ inch thin
- ¾ cup brown sugar
- 1 ½ tablespoons salt
- 3 cloves garlic - finely minced
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- ¼ cup fruit juice, (pineapple, apple) (optional)
- ½ tablespoons finely ground black pepper
- 1 tablespoon rice flour (optional)
- natural red food color (optional)
Instructions
- In a big bowl, combine all ingredients except for the pork slices. Mix until well blended.
- Add the pork and mix using the hand, use hand gloves to avoid stains. Mix for several minutes to an hour.
- Transfer to a container with a cover and let it sit overnight on the counter.
- Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to 3 days. Can be frozen afterwards and stored longer.
Hazel Balongay says
Hi! I love your recipe Especially this is from a kapampangan! I am thinking of starting a tocino business. The other recipes says i have to add curing salt and phosphate plus vit C. For tender meat, longer shelf life and quick curing. What’s your take on these? Im looking for healthier recipe like yours but i would like the tocino to have longer shelf life..
Bebs says
Hi Hazel, My recipe is really just for home cooking and not for business or commercial purposes. I know that curing salt like the pink curing salt no.1 is used to preserve meat and prevent the possibility of botulism. Normally used for meat that will require cooking, like bacon and hams. In other countries, this is actually a requirement especially if to be sold commercially. I do not see anything wrong with that, I do it when I make corned beef and pastrami. But I would suggest that you attend a proper training for packing and preserving commercial food as this is a matter that should not be taken lightly. Maybe you can ask around and I am sure the government offers free workshops or training for this.
Angela says
Made it as a experiment with some wild boar and it turned out GREAT! The tocino flavors masked any gaminess. Even though I only had the patience for 45 mins of mixing and massage, it was surprisingly tender. I skipped the red food coloring and tossed in some achiote powder, enough to make it look red to my liking.
Bebs says
Sounds great Angela, I am glad you like it. I also skip the red color myself...
RAFI ANDIKA says
After stored in freezer, should i cook by roasting or frying them?
Bebs says
Hi Rafi, please read the post for instructions on how to cook tocino. Thaw a bit first before cooking.
Jill says
It is possible to substitute paprika to achieve the red colouring and, if so, how much should I add? Will it change the flavour too much for it to have that classic "tocino" taste?
Bebs says
Hi Jill, yes I am afraid it will affect the flavor so I will not advise it. Just skip the red color and use dark brown sugar.
Sarah says
Is the salt measurement for regular table salt, or Kosher salt? Thanks!
Bebs says
Hi Sarah, it is for regular table salt.
Tami says
My sons Filipino friends make this with white sugar. Have you ever used white sugar? He wants it to taste the same but I dont want to throw it off.
Bebs says
I haven"t tried white sugar with this recipe but I do not think the outcome will be that different. But I find that white sugar is sweeter than the brown sugar so you may want to adjust.
Aurora says
What brand of rice flour is good for this? I can't seem to find it at my local Walmart.
Bebs says
Hi Aurora, any regular rice flour should do.
Marie says
Hello,
Great recipe, I am trying to make this recipe for my friends birthday who is from the Philippines so I have never made this before and I can only leave it for 12 hours before cooking - is this a big issue? Do I definitely need to leave it for 24 hours?
Bebs says
Hi Marie, Tocino is supposed to be cured and 24 hours is actually already too short a time for this but if you need it sooner then you could try it of course.
Bradley says
Great recipe
Bebs says
Thanks, Bradley!
Amanda says
I want to cook Tocino for my mother, but is it really necessary to use only pork loin, ham, shoulder and butt? Can't I just use pork from any part of the pig's body?
Bebs says
These parts are the ideal cut for tocino especially if you are going to follow the technique of mixing it for a long time to tenderize the meat. You may use other cuts, just choose something with some fats on it so it will not be dry when fried.
Jerold says
Tanong ko lang po, when you say 3 cloves of garlic yun po ba ay tatlong buong bulb ng garlic. Salamat po!
Bebs says
Hi Jerold, cloves of garlic are the pieces you get when you break a head of garlic or the bulb as you say. Hope that clarifies it. 🙂
Rona says
Hi bebs,
So happy to stumble on your blog cabalen! Kapampangan kurin currently living in North Carolina. Love all your recipes and I'm eager to try this particular one, pindang paboritu ku. Taga Angeles City ku and very popular ini keng kekami in addition to pork sisig 🙂 Anyway, thank you for sharing the recipe.
Rona
Anna says
Hi! Thank you for sharing what seems like the recipe I have been searching for. My husband is from Tarlac and when we went there a few years back, my mom in law cooked (bought) tocino that was somewhat “maaslom”. Would the outcome of your recipe be the same? I’m thinking yes because of the rice vinegar and/or pineapple or apple juice? Please correct me if I’m wrong! We always crave for that tocinong maaslom ?
Looking forward to your reply!
Thank you!
Bebs says
Hi Anna, Try curing it longer if you like it a little more sour.
Anna says
Thanks for your reply, Ma’m Bebs!
Would it be longer at room temp or in the fridge?
Thanks!
Bebs says
Both works but fridge will take longer. As long as your kitchen is not too hot then you can let it cure at room temp.
Teena says
Hi! is it fine or safe to put ajinomoto to add more taste?
Bebs says
Hi Teena, do you mean MSG? I do not use it and I do not find the need to so I cannot answer your question, based on my experience, as to the safety of adding it to this recipe. 🙂
Wlaj says
Hi maam! what part of the pork did you use on the photo? Thanks!!
Bebs says
I think I used pork ham for this particular photos.
katy says
If I transfer it to a container with cover overnight. Then next morning cure again in 24hours? After curing in 24hrs is that the time to put in fridge?... Overall more than 24hrs out of fridge? Am I correct?
Bebs says
Hi Katy, only overnight out of the fridge and then continue to cure in the fridge for at least 24 hours up to 3 days.
Jaylord mendoza says
Hello po, summer na po kase dito sa pinas, mainit na.. Nag aalangan po ako na i cure sa labas ng ref kasi baka masira.. Okay pa rin po ba sya i cure sa labas ng ref? Thanks po..
Bebs says
Hi Jaylord,
I am only guessing that it should be fine since tocino makers/vendors in the past did not have a fridge at all, thus, curing or fermenting is used to prolong the shelf life of the meat. When I go to palengke I see tocino in big tubs exposed to the heat and they are fine (the best actually) but those are cured with saltpeter. But if you are a bit worried you can put it in the fridge (not freezer). It may take longer time (several days) to cure in the fridge though.
Mayan says
Hi Ms.Bebs! I would like to know if I can use rice wine instead of rice vinegar since I cannot find one here in our local grocery stores. Please respond asap for my family is in hurry to taste your tocino recipe. ????
Bebs says
Hi Mayan, you can actually use any vinegar. I've tried cane, coconut, apple and vegetable vinegar and they worked fine.
Ann says
Can I use regular white vinegar?
Bebs says
Hi Ann...sure you can.
Eena says
Hi Bebs, Have tried to make this last time, taste good but it find it be too peppery. Not sure why...just that I bought a new pack of ground black pepper made in Inda.
Bebs says
Hi Eena, well, I've used this same recipe a lot of times and so did a lot of other readers and so far I have never had this problem or heard it from others. So I am guessing it might be the ground pepper that you used. I know spices can vary in their intensity or even their taste depending sometimes on which brand or which country you got them from.
Tami says
Spices in India are much stronger than what we are accustomed to in the states.
Grace says
Hi Bebs!
I would like to try this because it sounds so delicious. I would like to know how to freeze it after curing. Do you need to get rid of the excess liquid first? Or you can simply place it in a plastic container without doing anything special? Thanks!
Bebs says
Hi Grace, after curing just transfer it to the freezer in the same container or you may want to divide it into smaller batches in Ziplocs so you only defrost what you need.
Ched Pagtakhan says
Awesome recipe! FYI, saltpeter is no longer available or used in cooking because it is toxic. Sodium nitrite is now used as a curing agent (pink curing salt) and is more stable. The ratio for the curing salt is 1 tsp for 4lbs of meat. 🙂
Bebs says
Thanks for sharing your info Ched!
roel marchadesch says
Hello,
I did a batch the other night and cooked them the next morning. My wife loved them and can't wait to cook the rest. I didn't add food coloring and mistakenly read 1 tbsp groundpepper. Luckily I noticed that it's too much for a kilo of meat. I also add more garlic on it.
Thanks a lot and this will be a part of my breakfast special for my wife and her co nurses here in New York.
Bebs says
Your wife (and her co-workers) is lucky to have you Roel! Glad you like the recipe! ????
Roel says
Can I use curing salt?
Bebs says
Hi Roel, if you know how to use curing salt then go ahead.
roel marchadesch says
I have one but don't know how to use it. Maybe you know how to use during salt. Thanks a lot!
Bebs says
Hi Roel, I haven't used curing salt before. All the things I read and hear about using curing salt makes me think twice if it is safe to use healthwise. Some say it is fine or even good while others say it is bad (could be carcinogenic). I suppose using and consuming it not so often should be fine. But sadly, I cannot tell you how to use it for making tocino. I only know that there are different kinds of curing salts that are used depending on how long you want to cure and consume the meat.
Hoel says
what is 11/2 Tbsp salt. is it 1.5 Tbsp?
Bebs says
That is correct. It is 1 and 1/2...
Jon Page Acabo says
Wow, thanks for this... I'm actually searching for tocino recipe but I'll try chicken instead.
Does the juice just to add some flavor?
Angie Custora says
In your recipe so how long it consume.
Bebs says
Hi Angie, if you mean how long it can be stored uncooked, it can be in the fridge for a couple of days or can be frozen for weeks. But if you mean how long it was consumed...well it was all gone after I cooked it ????
Terry DeLaney says
I spent 3 years in Dau, a suburb of Angeles City. Married a Pampangan girl. Her mom made me a batch of pindang for break one morning, and I was hooked. I make my own, even though my wife passed away long ago. Delicious food. None do it better than the Kapangans!
Bebs says
Aaawww thank you Terry for your beautiful comment! So sorry to hear about your wife, bet she is a wonderful person that made you also love our food!
Darrell says
Bebs, thank you for the recipe. I, too, come from a Kapampangan family. Mom is from Mabalacat. I grew up eating pindang all my life. When I went into the Army, I was stationed in Germany and missed eating Pindang. Mom spoke with an elder family member and got me a recipe. I married a German girl and had 3 kids. They all love Pindang ALOT ! I make it in 5 kilo batches now. I will be trying your recipe. Question I have is Dark or Light packed Brown Sugar -or- Granulated Brown Sugar for your recipe ?
Bebs says
Hi Darrell, I would love to have your family recipe for pindang! Is it sour? I like it as sour as it can get hehehe. You can use either but usually, I use a cup when using granulated brown sugar and only 3/4 cup of dark brown sugar. Are you still living in Germany? Where were you based before? I don't get to meet a lot of Kapampangans in our area (Bodensee).
Darrell says
Thank you for your response. I was stationed in Worms in 1989. Long story short..I got out of Active Duty in 1992 and stayed in Worms, Germany until 2004. We have been here in California since. Plan is to move back to Germany (Worms) as soon as I can find a job there. I miss living there a lot ! I speak fluent German, so it makes it easier for me. When I get back to Deutschland, I will let you know ! My 3 kids are huge fans of Filipino food. Taught my German wife to cook some Filipino dishes.
Hann says
Hi! Can I skip the vinegar part?
Bebs says
Hi Hann, the vinegar is needed for the curing of the meat. You can use other kinds of vinegar or apple cider.
Mommy B says
Bebs,
I followed everything except for mixing it by hand for a long time, I only lasted I few minutes 🙂 But I did leave it on the kitchen counter for at least six hours. I cooked it in its own marinate until oil came out and I didn't have to add oil. My family was surprised at the taste as it does taste like authentic kapampangan tocino. Thank you very much for sharing!
Bebs says
Thanks, Mommy B! Glad you and your family like it!
Maryet says
Hi there, is it ok to leave in a room temperature for 24 hours,? It won't make the meat off? Or is it ok if I put it straight in the fridge? Thank you
Bebs says
Hi Maryet, I did it so many times and it was all fine. And think that this was done in the Philippines in the early years when there was no fridge at all. But there is also no harm in putting it straight into the fridge but maybe it will need a bit more time (days) to cure. 🙂
Luke says
My tocino fell apart to crumbly pieces while cooking? Used pork loin meat, is that why?
Bebs says
Hhhmm...depends, if the pork loin you used has too less fat (no marbling at all) then it is possible, especially if you've mixed it too long during marination. Meat with a bit fats are best to use for tocino.
Joey says
Hi Bebs
Taga nokarin ko pu pampanga??;-)
Bebs says
Taga San Fernando pu...
Recipe ni Juan says
I really love Tocino, actually i made my own Recipe about this Recipe, You can check it out too. Nice Blog again Foxy. Have a nice day
Bebs says
Thanks and just visited your site and left you a comment! 😉
camill pastoriza says
hi bebs, can i also use this ingredients in making chicken tocino? (except the pork :-)) thanks!
Bebs says
Hi Camill, I haven't tried it with chicken yet but I think it should also be fine and less time mixing because chicken is more tender than pork ?
Tim says
Hi Bebs,
What is your measurement for the natural red food coloring for the tocino mixture? I would like to make this so I don't have to have a cooler full of Pampanga's Best Tocino shipped to me from Chicago every couple of months.
Bebs says
I didn't put measurement because every food color agent, even the natural ones, have different results. I suggest to start with a pinch (dry) or drop (liquid) then mix it with the meat to see its effect then add some more until you get the desired redness...
BETSY PELINO says
Where can I buy saltpeter?
Bebs says
Hi Betsy, depends where you are. If you're in the Philippines, try your local wet market. But I think in some places they do not use it anymore and I personally would not suggest it.
Sarah says
Hi can i use all purpose flour? Thank u
Bebs says
Hi Sarah, just skip the rice flour. I do not think that you can sub all-purpose flour. 😉
Sarah says
Thanks?
Nina Millares says
Hi! What is the purpose of rice flour? Thank You!
Bebs says
Hi Nina, the rice flour helps in fermentation. The original Kapampangan tocino (Pindang) was traditionally fermented using glutinous rice flour.
Jenilyn Liangco Eslabon says
hi bebs thanks so much for the tocino recipe...my late father was also from pampanga but unfortunately i have never been visit pampanga 🙁 but anyway im planning to have a tocino business & im planning to use your recipe 🙂 what is the other alternative of rice vinegar?thanks & god bless
Bebs says
Coconut or cane vinegar would be fine but the truth is I also tried using apple cider vinegar because it is easier to get here in Germany and it works just as good.. ?
Cristina says
Hi. What does cure for 24 hours? My first time :p
Bebs says
Just let it sit on room temperature and marinate for 24 hours before putting in the fridge.. 😉
CARMELA SANTOS-CONLEY says
Just fixed the braised beef and it was wonderful.
CARMELA SANTOS-CONLEY says
I tried your tocino recipe and my husband and son liked it so much. Easy to fix...
melany flores says
how long can i store/preserve this? i want to try this for business. thank you for sharing!
melany flores says
i want to try this. how long can i store this? i want to try this for business. thank you for sharing!
Bebs says
Hi Melany,
I haven't really tested it as to how long it will last without spoiling. One time I had my Tocino sitting in the fridge for a week and it was still fine. I haven't tried longer than that. But I am assuming that if you freeze them after curing, it could go longer. I read that it could last for 3 months in the freezer if but that is if you are using saltpeter/salitre, this recipe does not.
Scott says
I just made this and it is delicious. Thank you for posting it.
Bebs says
I'm really glad you liked it Scott..
Vince says
how long before they spoil since you can wait 2-5 days before cooking.
Bebs says
Since they are cured meat, it means they can last really long. This recipe however used only natural preservative like vinegar and sugar so if stored in the fridge I would say 1 week to be on the safe side but if frozen after curing then weeks or even months. Haven't really tried it that long since I am usually impatient to wait that long..goodluck Vince..
Mila Villamil says
whta is the measurement of salitre?? i like to try this..tnx
Bebs says
Hi Mila...this recipe for tocino does not use salitre but is just as good and more natural or healthier.. ☺
k says
It looks very delicious!
Harry See says
Hi Bebs, thank you for this recipe and intructions I need this for our youth group in church and I'm in charge this Friday, thanks so much