Homemade Pork Tocino W/ Onions

Pork Tocino is a favorite childhood dish that’s on my list of ultimate favorite Filipino dishes. In the Philippines, tocino is easy to come by, of course. The best I’ve tasted was from Project 8 Quezon City. I don’t think that’s where Tocino really came from but that’s the last place I remember eating the best tocino in my life. Here in the US, I used to make it with the Mama Sita’s tocino mix. I’ve accepted my sad fate of not tasting homemade tocino ever again until I visit the Philippines. Then one fine day in July of 2005, my fellow Cali Girl/NC Transplant/Foodblogger Friend Jeanette posted her recipe for homemade tocino. My life became complete ever since.

Yes, I’m exaggerating. I tend to do that with food.

Unfortunately for Mama Sita, I’ve broken up with her tocino mix. It’s going on 6 years now so I’m pretty sure the packet mix has moved on. It’s so easy that you’d probably make this every week.

Homemade Pork Tocino W/ Onions


  • 1/2 cup apple cider vinegar
  • 2 tbsp soy sauce
  • 1 1/2 cup brown sugar (or less or more, depends on your taste)
  • 1 tbsp garlic powder
  • generous sprinkling of black pepper
  • 1 cup water (divided)
  • pork boston butt, sliced in thin cutlets (don’t take the fat off)
  • 1 large onion (sliced in rings) (optional)


  • Combine ingredients 1 to 5 plus 1/2 cup of water in a bowl. Stir everything together. Add the pork slices and onion rings to marinate. Cover the bowl to marinate for 2-3 hours, overnight or 2-3 days in the fridge.
  • When ready to cook, set aside the onions then put the marinated pork(with the marinade) in a non-stick pan with the 1/2 cup of water.
  • Cover the pan. Let this steam in medium heat until the liquid reduces. Stir occasionally so the whole thing doesn’t burn.
  • YUM YUM YUM. Just continue to steam with the cover on.
  • The liquid will start to reduce/bubble/caramelize/thicken.
  • Add the onions, stir gently to incorporate into the mix. Cook for another minute or two just to soften the onions.

To tell you the truth, I’ve never marinated for 5 days. It’s so hard to wait that long. For better flavoring, 5-day process is good. But if you’re impatient and hungry like me, at least try for 2 hours.

The onion rings are an optional garnish. You don’t need to add onions if you don’t want to. But try it sometime for an added twist.

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's also a proud Bibliophile and loves being a bargain fashionista & SHOEHOLIC!

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