There are three Homemade Pork Tocino Recipes to choose from. These are tried-and-true tocino recipes for commercial or home use. Some of the ingredients listed may be unfamiliar to you, but if you are serious about starting a Tocino business, you can look for them in various online stores.

Various Philippine regions are known for their various specialities and we, the Kapampangans, are renowned for best tocino, tapa and longganisa pork.

Pork tocino is a type of beef, chicken or pork meat made in the Philippines. The main component in the popular combo, tocile, is typically used as a daily breakfast meal. It is a portmanteau for tocino, sinangag (garlic fried rice) and itslog (sunny side up eggs).

This regional delicacy has evolved to be an excellent balance between the sweet and salty, but the traditional Kapampangan burong (healed) pigs, as I recall, are fermented to achieve a light sour taste at a room temperature.


2 lbs. pork/pork chops or red loin, sliced into 1/4 inch thick slices

2 teaspoons anise wine

2 teaspoons annatto water 2 teaspoons salt

2 tbsp vegetable oil

4 teaspoons sugar

a quarter teaspoon of salitre ( saltpeter )


1. In a shallow pan, combine all of the ingredients except the pork.

2. Sprinkle the mixture over the pork, making sure it is evenly distributed.

3. Pile the pork inside a container with a lid and refrigerate for 3 days to cure the pork.

4. To cook, simply heat a little water in a skillet, add the pork, and cook until done.