Filipino Smoked Pork Tocino

What is tocino

Tocino (pronounced toe-SEE-no) simply translated from Spanish to English means bacon. However, the word tocino can actually refer to a few different types of dishes, depending on what country you’re in.

This recipe is for a Filipino-style pork tocino.

In the Philippines tocino is often made using pork belly or pork steaks, which are cut from the pork shoulder. But sometimes chicken thighs are also used to make chicken tocino.

The meat goes through a curing process for a few days in a mixture of sugar, annatto seeds, seasonings and prague powder or pink curing salt. Some recipes also call for pineapple juice, which helps tenderize the protein.

Then, the marinated pork is traditionally cooked in a skillet with water and is boiled until the water absorbs into the meat. It’s finished in the hot pan with oil, which helps it crisp and caramelize and is served with garlic rice and a fried egg.

How authentic is this tocino recipe?

Most of the Filipino recipes I share are my renditions of recipes that have been passed on from my husband’s family members. This homemade tocino recipe however comes from my friend Chef Harold Villarosa AKA Unkle Harold.

I had the honor of cooking with Chef Harold on BBQ Brawl on the Food Network. He was born in the Philippines, raised in the Bronx and has an impressive culinary resume. Chef Harold has worked at the number 1 rated restaurant in the world, NOMA in Copenhagen, along with several others, including Thomas Keller’s Per Se.

He also cares deeply about providing positive opportunities for urban youth and does so through workshops, curriculums and tastings via his Insurgo Project.

Chef Harold is one of the most talented, creative chefs I’ve ever worked beside. He can whip out impressive dishes using the most unassuming ingredients and he finishes each plate with a special level of rustic elegance.

When one of my Instagram followers reached out looking for a recipe for tocino that could be cooked on a grill, I knew Chef Harold was my best resource. He immediately texted me his marinade ingredients, which he gave me permission to share with all of you.

What I like about his recipe is that it yields amazing results without the use of red food coloring or curing salts, so it’s more natural.

It does call for achiote powder, and the brand I use has MSG. If you want to keep this all-natural, use pure annatto powder or Filipino achueto powder.

After I marinated the pork testing Chef Harold’s recipe, I played around with the cooking technique, so I could infuse a little smoke. It turned out amazing!

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• Pork Steak: You can buy pre-sliced pork steaks at the grocery store or cut steaks from a boneless pork butt. Aim for 1/4-inch thick slices.
• Granulated White Sugar: This helps the meat caramelize and gives it its special sweetness. Some recipes call for brown sugar, but I find the white sugar creates better caramelization.
• Salt, Pepper, Garlic: You can either use a pre-made SPG blend or combine kosher salt, coarse-ground black pepper and granulated garlic or garlic powder.
• Achiote Powder: This is made with ground annatto seeds, which are red seeds that come from the tropical achiote tree. I use the Achiote blend from Spiceology, which also includes MSG and some spices. You can also use Filipino achueto powder, which is just seeds and cornstarch, or Sazón, which includes MSG and spices. These spices can be purchased online or found at Asian or Latin grocery stores.
• Lemon-Lime Soda: This soda is common in Filipino marinades. It adds sweetness and tenderizes the meat.
• Canola Oil: You’ll need just a bit to help with caramelization.
• Red Pepper Flakes: If you want a touch of heat to offset the sweetness of the dish, add a pinch of red pepper flakes or cayenne pepper.

See the full recipe card below for servings and a full list of ingredients.

1. STEP ONE: Use pre-sliced boneless pork steaks or slice boneless pork shoulder into 1/4-inch thick pork steaks.

2. STEP TWO: Place the pork slices in a large mixing bowl or resealable bag with the sugar, SPG, achiote powder, lemon lime soda, oil and pepper flakes. Mix well. Cover and refrigerate for 1-3 days.

3. STEP THREE: Heat your smoker to 250-275F degrees with an indirect heat zone.

4. STEP FOUR: Place the marinated pork steaks on the grill in a single layer. Smoke for 30 minutes.

5. STEP FIVE: Flip. Smoke for 30 more minutes.

6. STEP SIX: Increase the grill temperature to 375-400F. Grill the pork steaks for 10-15 minutes, flipping often.

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How to serve tocino

The authentic way to serve Filipino pork tocino is with a side of garlic fried rice and fried sunny-side-up eggs. This is called tosilog. The rice and egg balance out the sweet pork.

To make the garlic rice, heat 1-2 teaspoons of oil in a nonstick pan and add two cloves of minced garlic and sauté for 30 seconds.

Add 2 cups of cooked white rice. Stir and cook for a couple of minutes until heated through. Season with salt to taste.

Storage

Save your homemade pork tocino leftovers in an airtight container in the refrigerator for up to five days. You can also freeze leftovers in a freezer-safe container for up to six months. Reheat in a microwave or in a skillet.

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