Similar to ham or bacon, this Filipino cured pork sits in a salt and sugar brine for about 3 to 4 days before frying. It is usually served during breakfast but can be served at any meal.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut the pork into thin slices measuring about 4-inches square; smaller pieces are fine.

  • Stir the brown sugar, seasoned salt, garlic salt, pepper, and curing salt together in a bowl; sprinkle each of the slices of pork with the mixture. Lay the pork slices flat in a large container with a cover. Let sit in the refrigerator 3 to 4 days before using.

  • To prepare the tocino, combine the desired amount of the pork with enough water to cover in a large non-stick skillet and bring to a boil for about 5 minutes. Drain and discard the water. Dry the pan completely.

  • Heat the oil in the skillet over medium heat; fry the pork slices in the hot oil until lightly browned, 1 to 2 minutes per side.

Nutrition Facts

440.3 calories; protein 24.9g 50% DV; carbohydrates 50.1g 16% DV; fat 15.6g 24% DV; cholesterol 81.3mg 27% DV; sodium 1671.5mg 67% DV. Full Nutrition