Melissa took it to the Philippines. It’s quite interesting to read her wax poetic on a fairly pedestrian Filipino meal. I’ll check myself here because it’s not pedestrian to make your own Tocino – I remember it being in vacuum sealed packaging, so as to hold all those rich, yummy preservatives. Moms really fed us the best of perservatives growing up. But do enjoy this recipe. This is a favorite of mine because it’s sweet as hell, and I make my fried rice extra garlicky. I’m an absolute mess afterwards.
I will never forget my first encounter with tocilog. It was an immediate love. One that began with my first brunch bite. One that burgeoned for the remainder of the meal. See, tocilog is everything anyone could want in a brunch meal-both sweet and savory. Both inventive, yet rooted in a deep culinary history. What is this tocilog? It is a brunch regular,bacon,served in the most whimsical of ways. Seasoned with Sprite soda (yes, it’s amazing and perfect), brown sugar, garlic powder, and vinegar, it startles the palate-in a good way. One would not expect all the flavors to meld so perfectly, but they do. Not to mention, I am a sucker for any dish that can use a can of soda to create an ingenious culinary product. With origins hailing from the the Philippines, it is the breakfast of all breakfasts. Tocilog, an abbreviation, is actually an entire brunch meal of sweetened bacon, garlic rice, and one fried egg. The egg and rice work as wonderful counterparts to the transformed bacon. Truth be told, its been one of the most memorable brunches of my life. I implore you to try it. You just might fall in love again.
from Kusina 101
2 lbs cubed pork (loin or butt)
¾ cup Sprite Soda (or any lemon-lime flavor soda)
1/3 cup white or cider vinegar
1/3 cup brown sugar
1 tsp freshly cracked black pepper
3 tsp kosher salt
2 tsp garlic powder
Few drops red food color (diluted in 2 tbsp water)
2 to 3 tbsp oil for frying
1 cup Sinangag
1 or 2 Fried Egg
First, mix all ingredients together in a large container with a lid. Adjust coloring as desired.
Allow to stand in the refrigerator for at least 1-2 days to allow flavors to permeate meat. It can also be stored in the freezer for later use.
Place in a wide and deep skillet with around two cups of water. Simmer until meat is tender and water has evaporated.
Add 2 to 3 tbsps oil and continue to cook until meat has caramelized, moving in pan regularly to prevent from burning.
Arrange your plate with Sinangag first, then put Fried Egg on side and tapa pieces next to it.
Sinangag (Filipino Fried Rice)
4 tablespoons oil
4 cloves garlic, minced
4 shallots, diced
4 cups (about 800 g) cold cooked rice (refrigerated leftover rice) lightly flaked with
1/2 cup (125 ml) water
1 tablespoon soy sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a wok or large frying pan and stir-fry the garlic until golden brown.
Add the shallots, rice, soy sauce, salt and pepper, and stir-fry for 10 minutes, turning the rice frequently to ensure even cooking and to prevent the rice from sticking to the pan.