How to Make Pork Tocino

Meat: 1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick


  • salt – 2 tbsp.
  • sugar – 5-8 tbsp.
  • rhum or gin – 1 tbsp.
  • prague powder – 1/4 to 1/2 tsp.
  • vetsin (optional) – 1 tsp.
  • ascorbic acid (250 mg) – 1/2 Tablet


  • mixing bowl
  • measuring spoons
  • knife
  • weighing scale
  • chopping board


  1. Slice meat to about 0.63 cm (1/4 inch) thick.
  2. Mix all above ingredients for curing.
  3. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture.
  4. Arrange the pieces in a bowl and cover.
  5. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure (the slices may be dried under the sun after curing to prolong shelf life).

Packaging materials:

  • Polyethylene bags: Size – 6″ x 12″ ; Thickness – 0.003
  • Styrofoam, rectangular in shape with cling on top

Tocino Home Recipe


  • 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
  • 2 tablespoons of anise wine
  • 2 tablespoon of annatto water
  • 2 tablespoon of salt
  • 2 tablespoon cooking oil
  • 4 tablespoon of sugar
  • 1/8 teaspoon of salitre ( saltpeter )


  1. Combine all the ingredients in a shallow pan except for the pork.
  2. Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
  3. Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
  4. To cook, just put a little water in a skillet and add the pork and fry it until done.

You can buy all meat processing ingredients at:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: [email protected]

source:  Ultima Entrepinoy Forum Center


  1. By Jonnel


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