Go Back
You can keep Tocino in your freezer for as long as six months, although the flavor may start to deteriorate a little after 3 months. 

How to Make Chicken Tocino

Tocino is a popular Filipino dish made with cured meat, often chicken, pork, or beef with sweet hints.
Print Pin
Course: Breakfast
Cuisine: Filipino
Keyword: how to make chicken tocino
Prep Time: 10 minutes
Marinate time: 2 days
Total Time: 2 days 10 minutes


  • lbs chicken thighs

Marinade Ingredients:

  • ¼ cup coconut sugar (or brown sugar)
  • cup brown rice syrup
  • 3 cloves garlic (grated)
  • 1 tbsp soy sauce
  • 2 tbsp celery juice (from ½ celery rib)
  • tsp salt
  • 2 tbsp Annatto seeds (or achuete powder)
  • ¼ tsp ground black pepper
  • 2 tbsp kiwi juice (or ¼ pineapple juice)


Prep the chicken:

  • Arrange chicken thighs in a bowl (or if you’re using pork, slice the pork shoulder against the grain into ¼-inch-thick slices and then cut the slices into bite-size pieces).

Prepare the marinade:

  • In a separate bowl, whisk together the coconut sugar, rice syrup, garlic, soy sauce, celery juice, salt, ground annatto, and black pepper.
  • Heat the mixture up in the microwave a bit if you're having trouble getting the sugar to melt. Let the brine cool to room temperature. 
  • Add the kiwi juice (or pineapple juice) and then add the chicken thighs or sliced pork. Put some gloves on and mix the pork into the marinade.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least three days or up to a week. 

How to Cook the Chicken Tocino:

  • To cook the Tocino, I recommend using a non-stick pan. If your pork is fatty, you won't need to add any oil, but if it's lean, you can add a bit of vegetable oil. Line the pan with an even layer of meat and turn the heat onto medium. 
  • Some liquid will come out of the pork and start to boil. 
  • Start flipping the meat over to evenly glaze the pork with the sauce. Repeat until there is no liquid left and the Tocino is cooked through and starting to brown.