Filipino Bacon (Tocino) | Good Times with Jen

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining umami flavor.

pineapple juice

🥗Healthier: apple cider vinegar

💰Cheaper: orange juice

Apple cider vinegar adds acidity without added sugar.

Pour 1 cup pineapple juice into a bowl.

Add 1/2 cup light brown sugar to the bowl.

Pour in 1/4 cup soy sauce.

Add 8 cloves crushed garlic to the mixture.

Stir in 1 tablespoon annatto powder.

Add 1 tablespoon kosher salt and 1 teaspoon ground black pepper.

Mix all ingredients together until well combined and the sugar is dissolved.

Add 2 pounds of thinly sliced pork shoulder to the marinade, ensuring each piece is coated and submerged.

Cover the bowl with plastic wrap and press down to ensure the marinade covers the meat.

Refrigerate for about 3 days to marinate the pork.

Heat cooking oil in a pan over medium-high heat.

Add the marinated pork strips to the hot pan, ensuring not to overcrowd it.

Cook the pork until it caramelizes, flipping occasionally to ensure even cooking.

Once caramelized, remove the pork and set aside.

In the same pan, fry 2 eggs sunny side up, adding a little more oil for crispy edges.

Mince garlic cloves and add them to the remaining oil in the pan over medium-low heat.

Add 2 cups of day-old steamed white rice to the pan with the garlic and mix well.

Season the rice with a little salt and cook until warmed through and slightly crispy.

Pack the fried rice into bowls to create a dome shape for serving.

Plate the crispy pork alongside the garlic rice and fried eggs.

Cooking Techniques

Equipment Needed

Spice Level: