Pork Tocino
Pork Tocino
Ingredients
- 1 kg pork belly, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup water
- as needed food coloring, (red, optional)
- as needed cooking oil
Instructions
- 1
If not already done, thinly slice the pork belly into uniform pieces.
⏱️ 5 min
- 2
Place the sliced pork belly into a large mixing bowl.
⏱️ 1 min
- 3
Add the soy sauce, vinegar, brown sugar, salt, ground black pepper, garlic powder, paprika, and 1/2 cup of water to the bowl with the pork.
⏱️ 2 min
- 4
If desired, add a few drops of red food coloring to the mixture for a more vibrant color.
⏱️ 1 min
- 5
Mix all the ingredients thoroughly with your hands, ensuring the pork is well coated with the marinade.
⏱️ 3 min
- 6
Cover the bowl tightly with plastic wrap.
⏱️ 1 min
- 7
Refrigerate the marinated pork for a minimum of 24 hours to allow the flavors to meld and the pork to tenderize.
⏱️ 1440 min
- 8
After marination, transfer the marinated pork and all the liquid from the bowl into a pan.
⏱️ 1 min
- 9
Add enough additional water to the pan to just cover the pork.
⏱️ 1 min
- 10
Cook the pork over medium heat, allowing the water to simmer and gradually evaporate. Stir occasionally to prevent sticking.
⏱️ 15 min
- 11
Once all the water has evaporated and the marinade has reduced to a thick glaze, add a small amount of cooking oil to the pan.
⏱️ 1 min
- 12
Continue frying the pork over medium heat, turning occasionally, until it is caramelized and slightly crispy. Be careful not to burn it.
⏱️ 15 min
- 13
Serve the pork tocino hot, traditionally paired with garlic rice and a fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Tocino
- 1 kg pork belly, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup water
- as needed food coloring, (red, optional)
- as needed cooking oil
Instructions
- 1
If not already done, thinly slice the pork belly into uniform pieces.
⏱️ 5 min - 2
Place the sliced pork belly into a large mixing bowl.
⏱️ 1 min - 3
Add the soy sauce, vinegar, brown sugar, salt, ground black pepper, garlic powder, paprika, and 1/2 cup of water to the bowl with the pork.
⏱️ 2 min - 4
If desired, add a few drops of red food coloring to the mixture for a more vibrant color.
⏱️ 1 min - 5
Mix all the ingredients thoroughly with your hands, ensuring the pork is well coated with the marinade.
⏱️ 3 min - 6
Cover the bowl tightly with plastic wrap.
⏱️ 1 min - 7
Refrigerate the marinated pork for a minimum of 24 hours to allow the flavors to meld and the pork to tenderize.
⏱️ 1440 min - 8
After marination, transfer the marinated pork and all the liquid from the bowl into a pan.
⏱️ 1 min - 9
Add enough additional water to the pan to just cover the pork.
⏱️ 1 min - 10
Cook the pork over medium heat, allowing the water to simmer and gradually evaporate. Stir occasionally to prevent sticking.
⏱️ 15 min - 11
Once all the water has evaporated and the marinade has reduced to a thick glaze, add a small amount of cooking oil to the pan.
⏱️ 1 min - 12
Continue frying the pork over medium heat, turning occasionally, until it is caramelized and slightly crispy. Be careful not to burn it.
⏱️ 15 min - 13
Serve the pork tocino hot, traditionally paired with garlic rice and a fried egg.
⏱️ 1 min