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The caramelization on this pork tocino was absolutely worth the wait.

I took inspiration from the classic Filipino breakfast favorite and added my own ChefMade twist with a little Southern Heat. Sweet, savory, slightly spicy, and packed with flavor.

Marinade:

• ¼ cup brown sugar

• 1 tbsp Southern Heat seasoning

• 1 tbsp garlic paste

• 3 tbsp low-sodium soy sauce

• 2 tbsp rice wine vinegar

• 4 oz pineapple juice

• Black pepper to taste

Served with garlic rice and cooked low and slow until perfectly caramelized.

Would you try this version of pork tocino?

#ChefMadeCMX #FlavorsFirstChoice #PorkTocino

6/15 Edited to

If you're a fan of traditional Filipino pork tocino, adding a dash of Southern Heat seasoning can elevate this beloved dish to new heights. From personal experience, marinating the pork with ingredients like brown sugar, garlic paste, soy sauce, rice wine vinegar, and pineapple juice creates a balance of sweet, tangy, and umami flavors that complement the pork beautifully. Cooking it low and slow is essential to develop that rich caramelized exterior, which locks in moisture and adds a delightful chewiness. I find that using black pepper to taste adds a slight kick without overpowering the sweetness, and including pineapple slices during cooking helps infuse a tropical aroma and tenderizes the meat further. Serving this pork tocino alongside garlic rice complements its robust flavors perfectly, making it a satisfying and hearty meal. One tip I'd share is to monitor the cooking temperature carefully; too high a heat can cause the sugars to burn rather than caramelize, detracting from the flavor. Also, letting the pork rest briefly after cooking allows the juices to redistribute, ensuring each bite is tender and juicy. This recipe is a great way to honor Filipino breakfast traditions while introducing a flavorful Southern twist that makes it uniquely your own.

3 comments

idamizcanitaroman

I'm trying this today!! looks so good!😋

🥰I love your cooking videos love 💕 yummy stuff happy cheffing lol

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