Pork Tocino

6 servings


20 minutes

total time


1/2 cup packed brown sugar

1/3 cup pineapple juice

1/3 cup beet juice

2 tablespoons soy sauce

5 large garlic cloves, minced

1/2 pound boneless pork shoulder, excess fat discarded, cut into 1/4-inch-thick slices

2 tablespoons neutral oil, such as canola

Garlic fried rice, fried or scrambled eggs, and sliced tomatoes, for serving


In a large bowl, whisk together the brown sugar, pineapple juice, beet juice, soy sauce and garlic until the sugar has completely dissolved. Add the sliced pork and massage it with the marinade until coated. Cover, refrigerate and let marinate for at least 24 hours and up to 2 days.

Take the pork out of the marinade, letting the excess drip off, and transfer the pork to a plate. In a nonstick pan on medium-low heat, add the oil. Place the pieces of pork in the pan while the pan is still cold, making sure not to overcrowd it. (You may need to cook in batches.) Cook on one side for about 2 minutes, then turn and cook on the other side for another 1 to 2 minutes, until the pork starts to develop a nice caramelized color. Continue to cook, turning frequently, until caramelized on both sides and the meat is fully cooked, 5 to 7 minutes total per batch. (If the pork seems to be browning too quickly, turn the heat down.)

Transfer the cooked meat to a plate and repeat with the remaining pork. Serve hot, with fried rice, eggs and tomatoes.


Serving Size




Total Fat

12 g

Saturated Fat

3 g

Unsaturated Fat

8 g

Trans Fat

0 g




330 mg

Total Carbohydrate

22 g

Dietary Fiber

0 g

Total Sugars

20 g


7 g

6 servings


20 minutes

total time
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