How To Cook Tocino – Filipino Bacon

Hello friends! Today I’ll share with you the basics of how to cook tocino.

Tocino is a Filipino cured meat that is usually made of pork, but in recent years has crossed over into chicken and even beef varieties. This is usually served for breakfast but can be served any time of the day. It came from the Spanish word that literally means “bacon”. It differs widely in texture, though.

You may think a little bit of longganisa when you first smell and try it. But unlike longganisa, this sticks more onto its sweet and savory flavor.

If it’s your first time grabbing a pack of this Filipino breakfast treat, here is an easy to follow guide on how to make the most out of your tocino.

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1. Boil

In a frying pan, pour about half a cup of water on the tocino and bring it to a boil, about 2-3 minutes

2. Cut the tocino into portions

Sometimes this won’t be necessary, but depending on the packet contents, there are times that portions come in uneven big chunks. Cut them into smaller pieces or to your preference to help them cook evenly. You can do this during the boiling process.

3. Drain the water

After cutting, drain the remaining water and put back the pan on the stove.

4. Little bit of oil, slow fry on low heat

Add a little bit of oil to the pan and lower the heat to slowly fry the tocino. Remember, patience is the key! Do NOT walk away! Tocino is sweetened by sugar so you have to keep on tossing as if you’re sauteing.

5. Cook the tocino to your desired doneness

Fry the tocino to your liking; If you opt on the tender side, you can turn off the heat and serve. Or if you’re like me who wants it a bit charred with a little bit of chew, go ahead and fry it up some more.

How to eat tocino?

Plate and serve with fried rice and a fried egg for an authentic Filipino breakfast. You can also serve condiments like tomatoes and cucumbers, atchara (pickled papaya), or dip the tocino in vinegar for a friendly sweet-sour battle in every bite.

I also have a quick video on how to cook tocino right here:

Bonus tip: Do NOT throw that grease away!

Just like longganisa, it will leave a nice amount of craggy bits in your pan. Use the same pan to cook your fried rice by putting in your day-old rice and a couple of spoons of water to deglaze the stuck flavors in your pan. Or, if your rice is freshly steamed, press the hot rice on the pan, leave for 5 minutes, and then slowly flip and mix in to get all that caramelized flavor.

If you’re not into rice, how about toasting your bread there instead to absorb all that goodness.

Hope this helps! Try it and let me know how it goes.

Have a great day!