Tocino is Spanish for bacon. It’s neither completely cured or smoked as in the US, but cooked until crispy. The Philippines have been heavily influenced by the Spanish. From menudo to adobo, there are many Spanish dishes that have unique Filipino counter parts. Their country’s name even comes from King Philip II of Spain.

In the Philippines, pork belly meat is cured for up to 3 days in a mix of sugar and salt. I prefer using country style ribs from the shoulder of the pig. They are super meaty yet still have plenty of fat to render. I also add onion powder and garlic powder.

As you cook the tocino, you will smell what can only be described as porcine barnyard awesomeness. Tocino makes up part of the traditional Filipino breakfast of silog which includes a meat, garlic fried rice and an over easy egg. In this case it is called tosilog. But this ooey gooey delight makes a delicious dinner too.

What You’ll Need

Approximately 1 ½ hours total time

1 ½ lb boneless country style ribs from the shoulder

¼ C sugar, I use demerara (similar to sugar in the raw)

1 tsp salt

½ tsp garlic powder

½ tsp onion powder

First slice the ribs about ¼” wide and place in a large bowl.

Mix the dry ingredients in a small bowl then sprinkle over the meat. Roll up those sleeves it’s time to get dirty. Mix everything really well with your hands.

Let the pork sit in the fridge for at least 30 minutes and up to 4 hrs.

Place the meat into a large pan or dutch oven and just cover with water. Cook over medium heat for 30 minutes.

Turn up the heat to medium high and continue to cook until all the water evaporates, 15-25 minutes. Continue to cook the pork in the rendered fat until crispy, 3-5 minutes.