Filipino Tocino

Instructions

1. Prepare the meat
   Slice the pork shoulder or belly into thin slices, about 1/4 inch thick. If your butcher can do this for you, even better. Make sure the slices are uniform for even cooking.
2. Mix the marinade
   In a large bowl, combine brown sugar, salt, black pepper, pineapple juice, soy sauce, minced garlic, and annatto powder. Stir until the sugar is completely dissolved and the mixture is well combined.
3. Marinate the pork
   Add the pork slices to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap or transfer everything to a ziplock bag, removing as much air as possible. Place in the refrigerator to marinate for at least 8 hours, preferably overnight.
4. Prepare for cooking
   Remove the marinated pork from the refrigerator about 30 minutes before cooking to bring it to room temperature. Drain excess marinade, but don't discard it completely.
5. Cook the tocino
   Heat oil in a large non-stick skillet over medium heat. Place the marinated pork slices in a single layer (cook in batches if necessary) and cook for about 2 minutes until the bottom side begins to caramelize.
6. Steam and caramelize
   Pour in 2 tablespoons of water and some of the reserved marinade into the pan and quickly cover with a lid. Let it steam for about 3-4 minutes. This helps to cook the pork through while keeping it tender.
7. Finish cooking
   Remove the lid and continue cooking until the liquid has evaporated and the tocino develops a nice caramelized glaze, about 5-6 more minutes. Flip occasionally to ensure even caramelization on both sides.
8. Serve
   Transfer the tocino to a serving plate. Traditionally served with garlic fried rice (sinangag) and a fried egg (making it 'Tosilog'), with a side of sliced tomatoes and cucumbers for a complete Filipino breakfast.