In a large bowl, rehydrate the soy meat in the hot water. Rehydrate as package directs, mine took 45 minutes.

Meanwhile, add the rice vinegar, soy sauce, pineapple juice, brown sugar, vegetable broth paste, annatto powder, and hot water in a small mixing bowl. Mix to combine. Make sure that the broth paste has fully dissolved.

To the marinade, add in the smashed garlic and a pinch of salt and pepper.

When your soy meat is ready, drain and squeeze out any excess water from the soy meat. 

In a large airtight container, pour in the marinade, and add in the soy meat. Close the container and shake it up so that each piece of soy meat is covered in the marinade. Place it in the fridge to marinate for at least 1 hour, but for optimal flavor 1-2 days. 

When your tocino is ready, drain it from the marinade, but save the sauce! We will use it later.

Heat the oil in a large pan over medium-high heat. Add the tocino, along with 3-4 tablespoons of the marinade. Allow the tocino to cook on one side until it starts to caramelize and the sauce has thickened. Flip to cook the other side. It will look burnt, but it's just the sugar browning, that's normal.

Once both sides have been cooked, and it's covered in a glaze, it's done. Serve with some garlic fried rice and some fresh tomatoes! Enjoy!