Tocines

Tocines refers to a type of cured meat product, typically made from pork belly. The term originates from Filipino cuisine, where it is a popular dish. The preparation involves marinating the pork belly in a mixture of soy sauce, vinegar, sugar, garlic, and sometimes other spices. This marinade is absorbed by the meat, imparting flavor and tenderizing it.

After marinating, the pork belly is often left to cure for a period, allowing the flavors to deepen. The cured meat is then usually fried or pan-seared until it is crispy on the outside and tender on the inside. The result is a savory, slightly sweet, and sometimes tangy dish with a distinct texture.

Tocines are commonly served as a breakfast item in the Philippines, often accompanied by garlic fried rice (sinangag) and a fried egg (itlog), forming the popular "silog" meals. They are also used as an ingredient in other dishes, adding a flavorful pork component. The cooking process can vary, with some preferring a sweeter profile while others opt for a more savory taste, depending on the marinade ingredients and ratios. The word "tocino" itself is Spanish for bacon, reflecting the historical influence on Filipino culinary traditions.