Filipino Pork Tocino


1 kg pork shoulder butt, sliced thinly

1 1/4 tsp fine salt

1/2 cup brown sugar

1 tbsp apple cider vinegar

4 to 8 garlic, grated

1/4 cup pineapple juice

1/4 cup sprite or 7 up

freshly cracked corn pepper

2 tsp beetroot juice


Put the sliced meat in a bowl or ziplock bag

Sprinkle with salt and make sure all the meat is coated with salt

Set aside in the fridge for 1 hour.

In a bowl, mix the rest of the ingredients and pour onto the meat, mix well

Close the bag and refrigerate for at least 24 hours to allow the meat to cure.

Turn over the meat once in a while to make sure the meat is evenly coated with the marinade.

How to cook:

In a pan, put the cured meat together with at least 3 tbsp of water.

In a medium heat, let it simmer and cook until the water evaporates.

Stir from time to time then, add a tbsp of oil and let it cook.

You can also grill or use a skewer.

The good thing about tocino, you can actually put them in portion of small plastic bags, lets say 200 grams per pack. Store them in the fridge, just cook whenever you like it.

Author/Blogger: Mareliz of