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Pork Tocino Recipe


  • 4 Kilos of pork round or shoulder butt (pigue or kasim)

  • 4 teaspoons of sodium phosphate

  • 1 cup water

  • 1/2 cup rock salt

  • 2 teaspoons of curing salt

  • 3 cups sugar

  • 1/4 cup crushed garlic

  • 1/2 cup anisado wine

  • 1 cup pineapple juice

  • red food color, optional

  • 2 tablets ascorbic acid, crushed

Cooking Procedure:

  1. Slice the pork across the grain, 1/4 inch thick pieces. Set aside in the refrigerator

  2. Dissolve phosphate in water.

  3. In a non-reactive bowl, combine rock salt, curing salt and phosphate solution. Mix well. Add sliced pork and toss to coat meat completely.

  4. Add the remaining six ingredients and mix until well blended.

  5. Cure at room temperature for 8 to 10 hours or in the refrigerator for 1-2 days

  6. Pack in a polyethylene bags. Freeze until needed.



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