Pork Tocino Recipe (Easy & No Artificial Colors!)

Filipinos know that the secret to a satisfying breakfast is a hearty plate of pork tocino. This sweet and salty cured pork belly dish has become a staple morning meal in many households. While traditionally deep fried or pan-seared, tocino can also be enjoyed baked, broiled, or grilled. The combination of soy sauce, brown sugar, garlic, and annatto seeds creates an addictive flavor that is uniquely Filipino. With just a few simple ingredients and minutes of active cooking time, you can make this iconic breakfast food at home. This easy recipe yields fork-tender pork lacquered in a glistening orange glaze, delivering plenty of flavor in every bite. Wake up your mornings with this Filipino breakfast favorite!

Introduction Pork Tocino

Pork Tocino is a beloved Filipino breakfast dish characterized by its sweet, savory, and slightly sticky texture. Lean pork belly is marinated overnight in a mixture of soy sauce, brown sugar, garlic, and other spices to infuse the meat with delicious umami flavor. This easy homemade Pork Tocino recipe eliminates the need for artificial food dyes by using natural ingredients like annatto seeds to achieve the signature vibrant orange color. With just a few simple ingredients, you can create this Filipino breakfast staple from the comfort of your own kitchen. The combination of sweet and salty, along with the rich pork belly makes this dish incredibly satisfying and comforting to enjoy any time of day.

What makes this recipe unique is the use of completely natural coloring while still yielding the bright hue that Tocino is known for. By using annatto seeds, which are the key ingredient in achiote paste, you can skip artificial dyes and preservatives but still achieve authentic Filipino flavor. This recipe also provides the perfect meat-to-fat ratio by using pork belly for the ideal balance of tender meat and just the right amount of unctuous fat. A touch of rice vinegar brightens up the marinade. The result is restaurant-quality Tocino you can feel good about making right at home.

The hallmarks of great Tocino are a glistening orange exterior protecting tender, fork-tender meat infused with sweet and salty flavors. Every bite should yield a satisfying chew and a burst of savory, slightly sweet juice. When perfectly cooked, the exterior will have a slight sticky glaze while the interior stays moist. This recipe will have your tastebuds dancing with delight!

Ingredients

• 2 pounds pork belly, sliced into 1/4 inch thick rectangles
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 teaspoon annatto seeds
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon rice vinegar
• Salt to taste
• Cooking oil for frying

Annatto seeds are the key to creating the signature orange hue in this recipe without using artificial coloring. Annatto comes from the achiote tree which is native to Central and South America. The vibrant red-orange pigment comes from carotenoids in the outer layer of the seeds. By simmering the seeds in the marinade, the color leaches out and infuses the pork as it cures overnight.

Some good substitutes for the annatto seeds include paprika or turmeric and a small amount of natural food coloring, if needed. For the pork belly, you can substitute pork shoulder or loin if belly is unavailable. Adjust the cooking time as needed for thinner or thicker cuts of meat.

The soy sauce, brown sugar, garlic, and black pepper are essential for creating the sweet, salty, and umami flavors that make Tocino so crave-worthy. Rice vinegar brightens up the marinade while salt balances out the sweetness.

Equipment

• Large bowl or pan for marinating
• Resealable plastic bag (optional)
• Skillet or frying pan
• Spatula
• Paper towels

A heavy skillet or frying pan works best to achieve a nice sear on the pork while cooking it through. Cast iron is ideal but a stainless steel pan will also work well.

Make sure to find a skillet or pan that will accommodate all of the pork belly slices in a single layer without overcrowding. Overcrowding causes steaming instead of browning.

Instructions

1. Combine the soy sauce, brown sugar, garlic, annatto seeds, peppercorns, rice vinegar, and salt in a bowl. Whisk well to dissolve the sugar.
2. Add the pork belly slices and mix until well coated in the marinade. Cover and refrigerate overnight, or for at least 2-3 hours. For extra flavor infusion, transfer the pork and marinade to a resealable plastic bag.
3. When ready to cook, remove the pork from the marinade and pat dry thoroughly with paper towels. Discard leftover marinade.
4. Heat 1-2 tablespoons of cooking oil in a skillet or frying pan over medium-high heat until shimmering.
5. Carefully add the pork belly slices in a single layer, making sure not to overcrowd the pan. Fry for 2-3 minutes per side until golden brown.
6. Transfer the cooked Tocino to a paper towel lined plate. Repeat with remaining pork.

Tips for Perfectly Cooked Tocino:

• Pat the pork very dry before frying to help it brown and caramelize. Wet pork will steam instead of sear.
• Don’t move the pork too soon after adding it to the pan. Let it crisp up before flipping.
• Adjust heat as needed to prevent burning. Lower heat allows for even caramelization.

Serving Suggestions

Tocino is traditionally enjoyed for breakfast with garlic fried rice and eggs. The rich, savory pork pairs perfectly with fluffy rice and a freshly cracked egg.

Some other tasty accompaniments include:

• Steamed white rice
• Sinangag (garlic fried rice)
• Fried egg
• Atchara (pickled papaya)
• Fresh tomatoes
• Onions
• Cucumber
• Lettuce

Get creative with different toppings and sides! Tocino also makes an excellent taco filling or pizza topping. Leftovers will keep refrigerated for 3-5 days. Reheat gently in a pan or microwave before serving.

Frequently Asked Questions

Can I use pork shoulder or loin instead of belly?

Yes, you can substitute pork shoulder or loin for the belly in this recipe. The cook time will be slightly less since these cuts are leaner. Watch closely to avoid overcooking and drying out the meat.

What is the purpose of the soy sauce and sugar in the marinade?

The soy sauce provides saltiness and umami flavor. The brown sugar balances out the soy with sweetness. Together they create the signature salty-sweet flavor profile that makes Tocino so craveable. The sugar also helps caramelize the exterior.

What are some popular ways to cook Tocino besides pan-frying?

While pan-frying is the traditional method, Tocino can also be enjoyed baked, broiled, or grilled for a smoky flavor. Baking gives a more even cook while broiling and grilling create delicious charred bits.

How does Filipino Tocino differ from other sweet and savory cured meats?

Unlike European cured meats like pancetta, Tocino doesn’t rely on pork curing salts for preservation. The flavor comes from a quick overnight marinade in everyday pantry staples instead of a lengthy curing process. The use of annatto seeds for natural coloring is also unique to Filipino Tocino.

Conclusion

With its irresistible sweet and salty flavor, fork-tender pork belly, and vibrant orange color from natural annatto seeds, this easy homemade Pork Tocino recipe will satisfy any savory breakfast craving. Made with simple pantry ingredients, you can skip artificial dyes but still achieve authentic Filipino flavor. Savor the taste of the Philippines anytime with this tasty breakfast dish. Let us know how your homemade Tocino turns out!