FoodMeOmaha Goes to the Philippines, Part 4: Behind-the-Scenes The Making of Tocino


The previous post, “FoodMeOmaha Goes to the Philippines, Part 3: Traditional Filipino Breakfast“, introduced a cast of Filipino breakfast dishes, including the divinely delicious tocino.

TocinoTocino is a sweetened cured pork commonly served with rice and a fried egg. It’s the bacon of the Philippines.

I had the pleasure of watching the tocino being made in the Philippines. Here’s a behind-the-scenes on the making of tocino.

Outdoor Kitchen in the Philippines

Outdoor kitchen where it all started.

Tocino in the Making

Marinated pork.

Tocino Sauce

Sweet soy sauce.

Tocino Cooking

Tocino in the making.

Tocino!

Divinely, delicious tocino.

I’m drooling. Check out the beautiful, glistening meat and caramelized edges.

FoodMeOmaha and the divinely, delicious tocino.

FoodMeOmaha and the divinely, delicious tocino.

I gleefully ate the tocino. I love the caramelized edges and savory-and-sweet flavor. Soooo gooood!

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4 thoughts on “FoodMeOmaha Goes to the Philippines, Part 4: Behind-the-Scenes The Making of Tocino

  1. I LOVE tocino! I just moved back to Omaha from Washington, DC and there was a Philippino place that I ALWAYS ordered tocino from and I constantly crave it. I need to learn how to cook it, but haven’t found the correct cut of meat yet (do you know what it is?).

    • Tocino is the bomb! I don’t have personal experience making tocino, just the eating. Recipes I see online are pork shoulder or pork butt. I will ask and let you know if I get an answer.

    • Hi, Cassy.

      I learned from Tita Belen (awesome Filipino cook), that “The best cut of meat for tocino is the “pork butt” but thin sliced belly is good too.”

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