📝 About This Recipe
Experience the quintessential Filipino breakfast with Tocilog, a harmonious trio of sweet cured pork (Tocino), garlic fried rice (Sinangag), and a perfectly fried egg (Itlog). This beloved 'Silog' combination offers a symphony of flavors—the caramelized, tender pork balances beautifully against the savory, aromatic garlic rice. It is a comforting, soul-satisfying meal that captures the vibrant spirit of a sunny morning in the Philippines.
🥗 Ingredients
Pork Tocino (Cured Pork)
- 1 kg Pork Shoulder or Butt (thinly sliced against the grain into 1/4-inch thick strips)
- 1/2 cup Pineapple Juice (unsweetened, acts as a natural tenderizer)
- 3/4 cup Brown Sugar (packed)
- 1.5 tablespoons Sea Salt
- 1 tablespoon Garlic Powder
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Anisado Wine or Gin (optional, for authentic aroma)
- 1/2 teaspoon Beet Powder or Red Food Coloring (for that iconic reddish hue)
Sinangag (Garlic Fried Rice)
- 4 cups Day-old Cooked White Rice (cold, grains separated by hand)
- 6-8 cloves Garlic (minced very finely)
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- to taste Salt
The Eggs and Garnish
- 4 pieces Eggs (large, fresh)
- 2 pieces Tomato (sliced into wedges)
- 1/2 piece Cucumber (sliced into rounds)
- 1 stalk Green Onions (finely sliced for garnish)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the pineapple juice, brown sugar, salt, garlic powder, black pepper, wine, and coloring agent. Whisk until the sugar and salt are completely dissolved.
-
2
Add the sliced pork to the marinade. Use your hands (wearing gloves is recommended) to massage the marinade into the meat for about 5 minutes to ensure deep penetration.
-
3
Transfer the pork and marinade into a resealable bag or airtight container. Refrigerate for at least 24 hours, though 48 hours is ideal for the best flavor profile.
-
4
When ready to cook, place the tocino in a wide skillet with 1/2 cup of water. Bring to a simmer over medium heat and cover. Let the meat soften until the water evaporates.
-
5
Once the water is gone, add 1-2 tablespoons of oil. Fry the pork in its own rendered fat and the sugar syrup. Flip frequently to prevent burning; cook until the edges are charred and caramelized.
-
6
Remove the tocino from the pan and set aside. In a separate large wok or skillet, heat 3 tablespoons of oil over medium-low heat.
-
7
Add the minced garlic to the oil. Sauté slowly until the garlic turns a beautiful golden brown and becomes fragrant—do not let it burn or it will turn bitter.
-
8
Increase the heat to medium-high and add the day-old rice. Break up any remaining clumps with a spatula. Toss the rice thoroughly to coat every grain in the garlic oil.
-
9
Stir-fry the rice for 5-7 minutes until heated through and slightly toasted. Season with salt to taste, then remove from heat.
-
10
In a small non-stick pan, fry the eggs one by one. Traditionally, they are served 'sunny-side up' with crispy edges and a runny yolk to act as a sauce for the rice.
-
11
To assemble, scoop a generous portion of garlic rice onto a plate. Place a serving of pork tocino on the side and top the rice (or place beside it) with the fried egg.
-
12
Garnish with fresh tomato wedges and cucumber slices to provide a refreshing contrast to the rich meat. Sprinkle green onions over the rice and serve immediately.
💡 Chef's Tips
Use pork shoulder (kasim) for the best fat-to-meat ratio; the fat is essential for a tender, juicy tocino. Always use day-old, cold rice for the Sinangag; fresh rice is too moist and will turn mushy when fried. Watch the tocino carefully during the frying stage; the high sugar content means it can go from perfectly caramelized to burnt in seconds. If you prefer a natural coloring, beet powder is a great alternative to artificial red dye. For an extra punch of flavor, add a splash of liquid seasoning or soy sauce to your garlic rice while stir-frying.
🍽️ Serving Suggestions
Serve with a small bowl of spicy vinegar (Sukang Pinakurat) for dipping the meat to cut through the sweetness. Pair with a hot cup of Kapeng Barako (strong Filipino black coffee) or hot chocolate (Tsokolate de Batirol). Add a side of Atchara (pickled green papaya) to provide a crunchy, acidic balance to the meal. A side of salted duck eggs with chopped tomatoes is another traditional and delicious accompaniment. Enjoy as a heavy breakfast or a comforting 'brunch' on a slow weekend morning.