This Filipino Tocino Marinade Recipe is very easy to make and can be used for pork or chicken, creating an all-natural, no-packets-needed, no curing powders, and no nitrates tender tocino meat dish. This is the best natural version tocino marinade recipe, sweet, sticky, savory…with that lip-smacking flavor that marinates all kinds of meat for topsilog, a protein-filled breakfast, rice bowls, or a tasty dinner (great for sharing). With a few easy-to-access ingredients, you’ll know how to make natural-style Filipino tocino at home, ready for the skillet.
Table of contents
Bright, sweet red colored meat! Yes, I grew up with tocino pork belly (most popular) as a staple Filipino breakfast meat (think Filipino bacon) that is commonly served with sinangag (garlic rice) and sunny-side-up fried eggs (called topsilog). The signature color of tocino marinated meat is that bright red, even pinkish hue and every Filipino knows it.
As a mother now, I home-make a lot of Asian recipes for my kids, including the Asian marinades of these childhood and nostalgic favorites. It helps me work with the ingredients, and in my opinion, homemade with love is really special- the wholesome flavor just bursts!
This homemade tocino marinade is the best because it doesn’t have any nitrates and you can easily use it for more than pork belly. It goes well with chicken thighs and even all-white meat, chicken tenders.
While this tocino marinade doesn’t have that bright red color (unless you like to add red food dye), it hits the spot with the flavor and glossy coating.
What is Tocino Marinade
Tocino marinade uses salt, cane sugar, annatto seeds or powder, and time to cure or marinate meat—usually pork shoulder or pork belly. The result is a sweet-savory flavor and slightly sticky, glossy meat that pairs perfectly with heaps of steamed rice and fried eggs.
Traditionally, tocino marinade includes red food dye and curing powders and nitrates, giving the meat it’s characteristic bright red or pinkish color.
In the past, tocino marinade represents inginuity in the cooking methods of Filipinos because the salt and sugar preserved the meat, allowing families to keep the meat longer while never sacrificing flavor and being able to make batches of tocino as needed.
This method of marinating reminds me of pork adobo or chicken adobo, Filipino BBQ marinade, and other Asian meat marinades that incorporate salt, fruit, and vinegar as natural ways to tenderize, preserve, and make the meat boldly flavorful…and longer lasting to sustain families.
A natural tocino marinade version
This tocino marinade recipe will show you how to extract more color from annatto seeds to give the recipe a reddish hue, but keep it wholesome with all-natural ingredients.
These days, many families have their own version of tocino and there is growing interest in tocino versions that are homemade, natural, and do not have any curing powders.
Lastly, making tocino at home may look different than some restaurant versions because not everyone can or wants to use the curing ingredients in authentic tocino. This recipe does not use curing agents like nitrates; Prague Powder is very popular to use to make tocino.
This homemade tocino marinade recipe elevates the classic preparation with familiar Asian seasonings and all natural ingredients.
- Pineapple juice naturally tenderizes the meat
- Fresh garlic adds unmistakable Filipino flavor
- Rice vinegar provides balance and acidity
- Annatto seeds are used as the only coloring agent—no food dyes needed.
The result is a versatile tocino recipe at home that flavors both pork or chicken with a beautiful balance of acid, salt, sweet, and fat.
This marinade works perfectly with meat cooked in a skillet, on the grill, or in the air fryer, delivering bold flavor rooted in Filipino tradition and ingenuity using simple, wholesome ingredients.
Why This Tocino Marinade Recipe Works
- No nitrates, curing powders, packets, no food coloring, no preservatives
- Naturally sweetened and balanced
- Tenderized with pineapple juice, not chemicals
- Works for both pork tocino and chicken tocino
- Cooks up very glossy, caramelized, shiny, and the meat comes out super juicy.
This is a tocino marinade recipe that slaps with lots of flavor, exciting enough to serve at Sunday brunch or skewered on a stick.
Ingredients for Tocino Marinade
This marinade mixture recipe makes enough marinade for 2 pounds of meat.
Protein
- 2 lb pork shoulder or belly or chicken thighs, sliced ¼-inch thin
Thin slicing allows fast marination and even caramelization. Pork shoulder brings richness, while chicken thighs stay juicy and tender. - Traditional tocino is made with pork belly, but choose other meats if you like and adjust the marinating times. Meats with fat work best to marinate for longer times so go for pork shoulder and chicken legs/chicken thighs.
Sweeteners
- 1/2 cup brown sugar
Adds depth and molasses notes for richer caramelization. - 1/3 cup white sugar
Creates the classic tocino sweetness and helps form the sticky, glossy glaze. Somewhat similar to how Chinese recipes may have rock sugar to coat the meat with sticky glaze, this recipe needs the sugar to cure the meat, add classic sweetness, and make the tocino marinade easy to reduce and caramelize when cooking.
Seasoning & Flavor
- 2 tablespoons salt – Sea salt or Pink Salt gives a very nice salt flavor. Seasons and mimics traditional curing. Mandatory.
- 1 tablespoon soy sauce
Adds umami and savory balance. - 5 cloves garlic, crushed
Essential for bold Filipino flavor. - small half of star anise – OPTIONAL; gives a little anise hint found in some authentic tocino flavors
Tenderizers & Acid
- 3/4 cup pineapple juice
Naturally tenderizes the meat. This is important so you can skip having to par-boil pork. - 1/4 cup rice vinegar
Brightens the marinade and balances sweetness with acidity. The vinegar adds as an extra tenderizer. - 3 tablespoons water
Color (Natural)
- 2 tablespoons annatto seeds or 1 tablespoon annatto powder
Provides a natural reddish hue without artificial coloring. One tablespoon gets added to the actual marinade mixture while the extra tablespoon will be added to hot oil before the cooking of the meat. - If using annatto powder, just add 1 tbsp to the marinade and that’s it.
- Do NOT eat annatto seeds. Just remove them after they have extracted some color. They are hard and not tasty.
Equipment Needed
- Large glass bowl or container with lid
- Whisk for mixing
- Measuring cups and spoons
- Cutting board
- Knife
How to Make Tocino Marinade Recipe (Step-by-Step)
First Part of Making Tocino Marinade
- Heat the pineapple juice to very hot in the microwave or on the stovetop. Do not boil.
- In a large bowl, add the white and brown sugar, and whisk in the very hot pineapple juice.
- (If you are using annatto powder instead, go to Step 5) Add in the annatto seeds. Whisk so the sugars totally dissolve, and the annatto seeds begin to release a little color. Let the mixture sit until it has cooled down.
- Strain the annatto seed-infused and sugary pineapple juice, so the seeds are removed. Discard the seeds. The color may not be red or too vibrant and that is okay.
- If you are using a tablespoon of annatto powder, add that to the marinade.
- Add in all the other remaining ingredients, such as the crushed garlic, soy sauce, salt, rice vinegar, water, and anise if using. Whisk until everything is combined.
- Add in your prepared meat to the tocino marinade recipe, massage the meat for a minute, cover the bowl, and let the marinade do its work for at least 24 hours is suggested, and even up to 48 hours is ideal.
Second Part of Cooking with Tocino Marinade
- Heat a skillet over low-medium heat. (If you used annatto powder in the marinade, go to Step 4.)
- In the skillet, add 1-2 tablespoons of oil and 1 tablespoon annatto seeds. Gently heat for about 5 minutes, stirring occasionally, to extract the red color. Do not burn the seeds.
- Remove and discard the annatto seeds, leaving the colored oil in the skillet.
- Add the marinated meat to an oiled skillet over steady medium heat, along with a few tablespoons of the tocino marinade.
- Cook uncovered, stirring occasionally, until the liquid reduces, the sugar caramelizes, and the meat becomes glossy with lightly charred edges, about 10–12 minutes. Watch the heat and turn the meat to avoid burning, as the sugar in the marinade can burn quickly!
- Once fully caramelized and cooked through, remove from heat and serve immediately.
Best Tips for Perfect Tocino Marinade
- Slice the meat thin (quarter-inch thick) for fast searing, faster cooking, and better glaze
- Use enough white and brown sugar for flavor and to get a very glossy glaze
- Add the aromatics of garlic and a touch of soy to bring more depth to the sauce. This makes the tocino go well with garlic rice or just plain, steamed rice.
- Don’t skip pineapple juice so the marinade has a bit of tang and a lot of meat tenderizing power.
- Wait till the cooking step to extract the annatto seed’s red coloring.
- Use rice vinegar and not white vinegar. It is milder and less acidic.
- Be sure to marinate at least 24 hours and even up to 3 days.
Add-Ins & Variations
- Spicy tocino: Add chili flakes or chili paste
- Lower sugar: Reduce sugar slightly, but expect less glaze
Frequently Asked Questions
Is tocino marinade supposed to be sweet?
Yes. Sweetness is essential to tocino’s signature flavor and caramelized finish.
Is this tocino Marinade recipe healthy?
This version is natural compared to store-bought — no artificial dyes, curing powders, nitrates, or other preservatives, just real ingredients.
Can I reuse tocino marinade?
No. Discard the marinade after use to avoid any food-borne illnesses.
Does Tocino marinade need anise?
It is part of many authentic versions, but if you are sensitive to anise or the slight licorice notes then you can skip it.
Why is my tocino marinade not red?
The red color comes from dye, so if you wish to add red food dye, then the marinade will have that coloring.
Do I have to use annatto seeds?
Annatto seeds or powder contribute to the reddish coloring of tocino with a very slight nutty hint, and are traditional in the marinade. However, if you have an allergy or sensitivity to annatto, you should eliminate it.
Why is my tocino not caramelizing?
Heat may be too low, or there may be too much liquid. Let it reduce longer without covering until it becomes a glaze and darker.
This homemade tocino marinade recipe proves you don’t need curing ingredients to make a natural version of Filipino tocino. Just set it and “forget it” in the fridge and let the marinade do its work.
With simple pantry staples, you get glossy, caramelized, tender pork or chicken tocino that tastes nostalgic, comforting, and satisfying.
Natural Tocino Marinade
Equipment
- Large glass bowl or container with lid
- Whisk for mixing
- knife
Ingredients
- 2 lbs pork shoulder or belly or chicken thighs sliced ¼-inch thin
- ½ cup brown sugar
- ⅓ cup white sugar
- 2 tbsp salt pink or sea salt
- 1 tbsp soy sauce
- 5 cloves garlic crushed
- small half of star anise optional
- ¾ cup pineapple juice
- ¼ cup rice vinegar
- 3 tbsp water Natural
- 2 tbsp annatto seeds or powder If using annatto powder, just add 1 tbsp to the marinade and that's it.
Instructions
First Part of Making Tocino Marinade
- Heat the pineapple juice to very hot in the microwave or on the stovetop. Do not boil.¾ cup pineapple juice
- In a large bowl, add the white and brown sugar, and whisk in the very hot pineapple juice.½ cup brown sugar, ⅓ cup white sugar
- (If you are using annatto powder instead, go to Step 5) Add in the annatto seeds. Whisk so the sugars totally dissolve, and the annatto seeds begin to release a little color. Let the mixture sit until it has cooled down.2 tbsp annatto seeds or powder
- Strain the annatto seed-infused and sugary pineapple juice, so the seeds are removed. Discard the seeds. The color may not be red or too vibrant and that is okay.
- If you are using a tablespoon of annatto powder, add that to the marinade.
- Add in all the other remaining ingredients, such as the crushed garlic, soy sauce, salt, rice vinegar, water, and anise if using. Whisk until everything is combined.Add in your prepared meat to the tocino marinade recipe, massage the meat for a minute, cover the bowl, and let the marinade do its work for at least 24 hours is suggested, and even up to 48 hours is ideal.2 tbsp salt, 1 tbsp soy sauce, 5 cloves garlic, small half of star anise, ¼ cup rice vinegar, 3 tbsp water
Second Part of Cooking with Tocino Marinade
- Heat a skillet over low-medium heat. (If you used annatto powder in the marinade, go to Step 4.)
- In the skillet, add 1-2 tablespoons of oil and 1 tablespoon annatto seeds. Gently heat for about 5 minutes, stirring occasionally, to extract the red color. Do not burn the seeds.
- Remove and discard the annatto seeds, leaving the colored oil in the skillet.
- Add the marinated meat to an oiled skillet over steady medium heat, along with a few tablespoons of the tocino marinade.2 lbs pork shoulder or belly or chicken thighs
- Cook uncovered (the sauce may be simmering), stirring occasionally, until the liquid reduces, the sugar caramelizes, and the meat becomes glossy with lightly charred edges, about 10–12 minutes. Watch the heat and turn the meat to avoid burning, as the sugar in the marinade can burn quickly!Once fully caramelized and cooked through, remove from heat and serve immediately.
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