This is Chicken Tocino…

Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. A variant of it is popular in the Philippines.  

In making tocino in the Philippines, the pork belly meat (although chicken can be used, as well) is first sliced into thin strips. Anise wine, annatto, water, sugar, and salt are then combined in a container to make a mixture. Each of the meat strips is then sprinkled with the mixture and then stacked in a separate container, which is then covered and kept refrigerated for about three days to cure.

Tocino is traditionally boiled in water (just enough to cover the meat) or fried in oil, or is cooked over medium heat until the fat is rendered. The original tocino is marinated only with salt, sugar, and salitre (saltpetre), although pineapple juice may be added for a slightly tart flavor.

Tocino is often served as the popular breakfast or lunchtime combination called Tosilog, which name is a portmanteau of tocino, sinangág (garlic rice) and itlóg (egg, which is cooked either sunny-side up or scrambled).  

Original source: Wikipedia

Serves: 4-6


•1 whole organic chicken, pre-cut

•¾ cup brown sugar

•11/2 Tbsp salt

•3 cloves garlic, finely minced

•1 Tbsp soy sauce (Filipino brand, recommended)

•2 Tbsp rice vinegar

•¼ cup pineapple juice

•½ tbsp finely grounded black pepper

•1/2 packet of Annatto powder (for color)

•1 cup banana ketchup, regular or hot/spicy (for added flavor)

Directions (for marinating):

1.  In a big bowl, combine all ingredients except for the chicken slices. Mix until well blended.

2. Add the chicken pieces in, then mix using hand, use hand gloves to avoid stains. Mix for several minutes to an hour.

3. Transfer to a container with cover and let it sit overnight on the counter.

4. Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to 3 days. Can be frozen afterwards and stored longer.

Directions (for cooking):

Preheat oven to 375° degrees F

1. Take marinated chicken pieces and place on a large backing pan.

2.  Bake for 45 minutes.

3.  Switch oven temperature to broil at 500°

4.  Broil for 10 minutes each side or until chicken is fully cooked and skin is slightly charred.

Serve on a large platter garnished with lettuce,  heirloom tomatoes, and sliced red onions.  Season with salt and freshly ground black pepper.  Best with steamed, or fried rice.