Tosilog (Sweet cured pork, Garlic Fried Rice and Fried Egg) is one of my favourite in the “Silogs” range. The Sweet cured pork is called “Tocino”, to describe the flavour in my opinion is close to the Chinese Bbq Pork (Char Siu) that is available in the Chinese shops.
There are several tocino mixes that you can buy in Filipinos, Chinese and Vietnamese stores, just use what you prefer. Don’t follow the instructions word by word, I’ve have done this in the beginning and my pork tocino ended up like a candied ham pieces. For example, just experiment with 1/2 kilo of pork and gradually add 1/2 of the packet, marinate for a couple of days and then cook. If it’s not to your liking, either lessen or add more of the powder next time you marinate. Another option is make your own version from scratch.
1/2 kg Tocino
~ Heat oil in a non stick frying pan in high. Then once oil is heated up, lower heat into medium and place flatten pieces of Tocino.
~ Cook Tocino pieces till they are all well done and have crispy bits, as shown in the picture above.
~ Arrange your plate with Garlic Fried Rice first, then put Fried Egg on side and tocino pieces next to it.
BEST WITH: Atchara (pickled green pawpaw/papaya), UFC Banana Ketchup, Sawsawang Pipino, Sukang Iloco with Red Onion & Garlic, Chili & Garlic Vinegar Dipping Sauce, Red onion & Garlic Vinegar Dipping Sauce.
- If your making your own tocino, buy the most tender pork meat you can find, slice it into 5cm in thickness.
- Sometimes the ready made tocino can be in tougher side. In a pan, place 1/2 cup of water, 3 tbspn cooking oil and place your flatten tocino pieces. Bring to boil and let it simmer till all the liquid has evaporated. The oil will remain in the pan, use this to fry your tocino pieces as usual.
- For individual recipes for Garlic Fried Rice and Fried Egg, please click the words at the ingredients section.