Tocino with egg, often called tosilog (tocino, sinangag, itlog), is a beloved Filipino breakfast of sweet, cured pork belly or shoulder pan-fried until caramelized and served with a fried egg and garlic rice. The meat’s salty-sweet glaze, achieved with pineapple juice and annatto, pairs perfectly with a runny yolk. This recipe delivers that classic diner-style tocino at home with a simple stove-top method.
Ingredients
- 2 lb (900 g) pork belly or pork shoulder, sliced into 1/4-inch (6 mm) thick strips
- 1/2 cup (120 ml) pineapple juice
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (50 g) brown sugar, packed
- 2 cloves garlic, minced
- 1 tsp (5 ml) annatto oil (or 1/2 tsp annatto powder dissolved in 1 tbsp water)
- 1/2 tsp black pepper
- 2 tbsp (30 ml) cooking oil, for frying
- 4 large eggs
- Salt and pepper, for the eggs
Instructions
- In a bowl, combine pineapple juice, soy sauce, brown sugar, garlic, annatto oil (or powder mixture), and black pepper. Add the pork slices and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
- Remove the pork from the marinade, letting excess drip off. Reserve the marinade.
- Heat a large skillet or wok over medium-high heat. Add the cooking oil. Once shimmering, add the pork slices in a single layer (work in batches if needed). Sear for 2–3 minutes per side until lightly browned.
- Pour the reserved marinade over the pork. Reduce heat to medium-low. Simmer, uncovered, for 8–10 minutes, stirring occasionally, until the pork is cooked through and the sauce thickens into a glossy glaze. The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer (for whole cuts of pork). If using ground pork, cook to 160°F (71°C).
- While the tocino finishes, fry the eggs: heat a nonstick skillet over medium heat, crack eggs into the pan, and cook until the whites are set and the yolks are still runny (or to your preference). Season with salt and pepper.
- Serve the tocino hot with a fried egg and steamed garlic rice (sinangag) or plain rice. Spoon any extra glaze from the pan over the meat.
Tips
- Marinate longer for deeper flavor: Even 30 minutes works, but overnight (8–12 hours) makes the pork more tender and the sweet-savory flavor more pronounced.
- Adjust sweetness: Filipino tocino is distinctly sweet. Reduce brown sugar to 3 tbsp (37 g) if you prefer a less sweet version, or add a pinch of salt to balance.
- Don’t overcrowd the pan: Sear in batches to get a good caramelized crust. Overcrowding steams the meat instead of browning it.
- Use pork belly for richness, shoulder for leaner: Belly yields juicier, richer tocino; shoulder is leaner and still tender. Both work well.
Serving Suggestions
Serve tocino with egg as part of a traditional Filipino breakfast plate: garlic fried rice (sinangag) and a sunny-side-up egg with a runny yolk. Add a side of fresh tomato slices or pickled papaya (atchara) to cut through the richness. It also works great in a breakfast burrito or over a bed of steamed jasmine rice for lunch.
Variations
- Chicken tocino: Substitute boneless, skinless chicken thighs for pork. Cook until the chicken reaches 165°F (74°C) internally. Reduce cooking time slightly.
- Spicy tocino: Add 1–2 bird’s eye chilies (siling labuyo) or 1 tsp chili flakes to the marinade for a spicy kick.
- No annatto? Omit it entirely or use 1/2 tsp paprika for color. The flavor will be slightly less sweet and more savory.
- Baked tocino: For a hands-off method, arrange marinated pork on a baking sheet and broil for 5–7 minutes per side, basting with reserved marinade, until caramelized and cooked through.
Storage and Reheating
Refrigerate leftover tocino (without the eggs) in an airtight container for up to 4 days. To freeze, place cooked tocino in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator. Reheat in a skillet over medium heat with a splash of water or reserved marinade until hot and glazed, or microwave in 30-second bursts. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use pork loin instead of belly or shoulder? Yes, but loin is leaner and can dry out. Slice it thinly and watch cooking time; it will cook faster. Consider adding a little extra oil to the pan.
What is annatto and where can I find it? Annatto (achiote) is a reddish-orange seed used for color and a slightly earthy flavor. It’s available in Latin or Asian markets as powder, paste, or oil. If you can’t find it, just omit it or use paprika for color.
Why is my tocino tough? Overcooking or using a lean cut can cause toughness. Cook just until the pork reaches 145°F (63°C) and no longer. Marinating overnight also helps tenderize.
Can I make tocino ahead of time? Yes, you can marinate the pork for up to 2 days before cooking. Cooked tocino also keeps well in the fridge for 4 days, making it a great meal-prep option.
Is tocino supposed to be pink? Traditionally, tocino gets its reddish-pink hue from annatto and curing salts. This homemade version uses annatto for color but not curing salt, so it will be brownish-orange after cooking—perfectly fine and safe.
Can I use a different fruit juice? Pineapple juice is classic, but you can substitute orange juice or even apple juice. The sweetness will vary slightly, so adjust sugar to taste.
Related
- Millet Khichdi Recipe (Easy One-Pot Comfort Food)
- Khichdi with Milk: A Comforting Indian Classic
- Korean Lollipop Chicken: Sticky, Crispy, Easy Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).