Filipino Tocino

Sweet-savory cured pork belly cooked until caramelized and crispy—a beloved Filipino breakfast classic. Ready in 30 minutes from fridge to plate.

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Ingredients

1
Pat the pork belly dry with a clean kitchen towel, pressing gently all over—this helps the surface brown better later.
2
Slice the pork belly against the grain (perpendicular to the long striations you see on the surface) into strips about 0.25 inch thick, like cutting bacon.
3
In a small bowl, stir together the brown sugar, soy sauce, minced garlic, salt, and black pepper until the sugar begins to dissolve.
4
Place the pork slices in a large skillet (do not add oil or water) and pour the marinade over them, stirring gently to coat all pieces.
5
Set the heat to medium-high and bring the mixture to a gentle boil, stirring once every 30 seconds, until the liquid reduces by half and looks syrupy, about 8–10 minutes.
6
Continue cooking, stirring occasionally, until the liquid is nearly gone and the pork surface is dark brown and caramelized (edges should look almost charred), about 5–7 more minutes.
7
Remove from heat and let the tocino rest in the skillet for 2 minutes—the residual heat will finish crisping the surface.
8
Transfer the tocino to a serving plate using a slotted spoon, draining excess oil back into the skillet.

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