This fresh home-style tocino marinade seasons thin pork slices with sugar, garlic, pineapple, and a little anise. It is a refrigerated marinade, not a preserving cure. Cooking the pork first with a splash of water lets it become tender before its sugary coating caramelises in the pan.
Tocino Marinade
A sweet garlic marinade for Filipino breakfast pork
A fresh refrigerated marinade for thin pork slices, followed by gentle simmering and caramelising in the pan.
Ingredients
Instructions
Serving Ideas
- Serve the cooked pork with garlic fried rice, a fried egg, and a small dish of vinegar.
Substitutions
- Omit annatto if unavailable; it affects colour more than the core flavour. Fresh pineapple juice should be heated to a boil and cooled before use to temper its tenderising enzyme.
Chef Tips
- Keep the heat moderate during the final frying: sugar moves quickly from caramelised to burnt.
Recipe Notes
Cooking time for the pork is additional. This recipe does not use curing salt and does not make meat safe to keep at room temperature.
Storage
Keep unused marinade and marinating pork refrigerated at 4°C or below. Use the pork within its use-by date and the stated 8–12-hour soak.
Allergen Notes
Check optional liqueur for allergens.
Reference
Recipe context: Panlasang Pinoy — Tocino flavour and pan-cooking technique.