Friday, June 1, 2012

Homemade Tocino Recipe

I have received many inquiries about the homemade tocino recipe after I included it my post entitled Mommy TG's 4-Week Cycle Menu Plan.  It seems that more and more people are really becoming health conscious these days.  Actually, that recipe was simply passed on to me by my friend, Tina, who according to her got the recipe from the internet as well.

So, for everyone craving for a homemade tocino, here is what you've been waiting for from me.  :)  Sorry that it took me ages to post it here in my blog.

And thanks so much, Tina for sharig it with us!

Enjoy your healthy breakfast everyone!  A blessed morning!



1 cup apple cider vinegar (I guess you can use a regular vinegar. But I know for a fact that cider vinegar is healthier)
1/2 cup soy sauce
3 cups brown sugar
3 Tablespoons salt
2 Tablespoons ground pepper
1 Tablespoon
garlic powder (or I use fresh garlic, which I grate with a cheese grater)


Mix all the ingredients and pour over thinly sliced (an eighth to a fourth of an inch thick) pork with a little marbling of fat. I used a two pound 3-4 pounds boneless boston butt roast and did not trim any of the fat away.
Mix the meat so it is well covered with the marinade. Let it sit, covered, in the refrigerator for five days before cooking or freezing. 
I usually bag small (quart -sized ziplock bags ) portions, enough for breakfast for two or four people, and freeze it.

Cooking Procedure:

To cook tocino, place desired amount of marinated pork meat in a small skillet with a cover. Do not put additional water. The marinade that Is still on the meat plus it’s own moisture will be enough to cook the meat. And since you presumably used a cut with a marbling of fat, you don’t need to add oil either. Put over medium heat and cover.  Let it cook until all the liquid has evaporated and the tocino starts to sizzle. Keep stirring to keep it from burning. Cook until it has caramelized and brownish red in color.
If you’re using a frozen packet, put it in the skillet and start out with low heat. When the meat has defrosted and separated, turn the heat up to medium and cook as above.


  1. Is it really 3cups sugar?

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    1. That's what the recipe says but you can adjust it according to your taste or preference. :)

  2. Can I use Porkloin Butt/Fillet?

    1. I think you can, Pauline. I can't think of a reason why not at this time. :)

    2. My project is making a tocino my teacher said that i can use porkloin butt?

  3. Instead of using vinegar, use 1 cup of pineapple juice, 1/2 cup of 7-up , 1/2 cup of banana ketchup.

    Vinegar is mostly used for ADOBO type dishes.