A traditional Filipino breakfast consisting of garlic rice, fried egg, and a sweet and salty protein of choice, Silog is a portmanteau of sinangag (garlic rice) and itlog (egg). There are multiple varieties of this dish, based on the protein that comes with it. The most popular ones are Tapsilog (for tapa or cured steak), Longsilog (for longanisa, or breakfast sausage), and Tocilog (for tocino, or cured pork). A plate of Silog is usually accompanied by a bright and fresh tomato cucumber salad, a spicy vinegar dipping sauce to cut through the richness of the meat, some fresh-cut fruit, and a nice, strong cup of coffee.
My personal favorite plate of Silog is Tocilog. Tocino, which means bacon in Spanish, is a process of curing meat that Filipinos adopted from the Spaniards. I fondly remember growing up in the Philippines and having this sweet and sticky piece of pork that my grandma would cook for me and my cousins for breakfast when we stayed with her during our summer breaks.
A classic Tocino is made using pork shoulder, which is thinly sliced and cured in a brown sugar, soy sauce, and pineapple juice marinade. For my version of Tocino, I like to use pork belly cut into slightly thicker slices for a juicier bite and a more caramelized exterior. Dip it in spicy vinegar and take a spoonful of garlic rice coated in runny egg yolk for a perfect bite of this classic Filipino breakfast.
Nikki Evangelista is a graphic designer and food stylist, and has worked with several local restaurants, including Methodical Coffee and Sum Bar. She has hosted Takam, a series of popular Filipino-inspired pop-ups, since 2019. Follow along on Instagram @umaminikki.
Tocilog Recipe
Yield: 4 servings
Ingredients
- 1.5 lbs pork belly, cut into ¼-inch-thick slices
- 8 cloves of garlic, minced
- ½ a medium sweet onion, diced
- ½ cup (packed) light brown sugar
- 1 tsp ground annatto powder
- 1 tsp paprika
- ¼ tsp ground white pepper
- ¼ tsp ground black pepper
- ½ tsp salt
- ¼ cup dark soy sauce
- 1 cup pineapple juice
To Assemble
- 4 cups chilled jasmine rice, cooked the night before
- 15 cloves of garlic, finely minced
- ¼ cup neutral oil
- 4 large eggs
- Datu Puti spiced vinegar (available at local markets)
Instructions
- In a large bowl, combine all of the ingredients for the Tocino marinade and mix well.
- Cut the pork belly into ¼-inch-thick slices. I like to score the individual pieces of meat for better marination.
- Combine the meat and the marinade mixture in an air-tight container and marinate overnight.
- In a non-stick pan, heat 2 Tbsp of neutral oil on medium-low heat. Add the marinated meat and cook each side for 4 minutes, or until it’s caramelized.
- In another large pan, heat ¼ cup of oil on low heat and add half of the minced garlic. Let the garlic gently fry for about 5 minutes or until golden brown. Using a mesh sieve, scoop the fried garlic from the pan and place on a paper-towel-lined bowl or plate.
- Heat the same pan of oil on medium heat and add the rest of the minced garlic. Cook for about 2 minutes and add the chilled rice. Toss and make sure the rice is broken down and fully coated in garlic oil. Season with salt and pepper, then cook for another 10 minutes. Add the reserved fried garlic to finish.
- Fry the eggs to your preference. I like to fry my eggs on high heat for about 3 minutes, spooning the oil over the whites until the edges are golden and crispy.
- To serve, place a cup of garlic rice on a plate with 3–4 pieces of Tocino, and the fried egg. Serve with a side of Datu Puti spiced vinegar.
