Tocino Breakfast Plate
A beloved Filipino breakfast of sweet cured pork slices pan-fried until caramelized and slightly sticky, served with garlic fried rice and a fried egg. Plan ahead: the pork needs to cure overnight in the refrigerator.
Ingredients
- 2 lbs pork shoulder, thinly sliced
- 6 tbsp granulated sugar
- 1 tsp salt
- 6 cloves garlic cloves (for cure), minced
- 1/2 tsp annatto powder (or 1 tsp paprika for color)
- 2 tbsp soy sauce
- 3 tbsp neutral oil (vegetable or canola)
- 4 cups day-old cooked white rice
- 5 cloves garlic cloves (for rice), minced
- 4 large eggs
- 2 tbsp neutral oil (for rice)
- 3 green onions, sliced
- as needed white cane vinegar or distilled white vinegar (for serving)
Instructions
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1
In a large bowl, combine 2 lbs thinly sliced pork shoulder with 6 tbsp granulated sugar, 1 tsp salt, 6 cloves minced garlic cloves (for cure), 1/2 tsp annatto powder (or 1 tsp paprika for color), and 2 tbsp soy sauce. Mix well so every slice is coated. Cover and refrigerate overnight (or at least 4 hours) to cure.
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2
To make garlic rice: heat 2 tbsp neutral oil (for rice) in a large skillet over medium-high heat. Add 5 cloves minced garlic cloves (for rice) and fry until golden, about 1 minute. Add 4 cups day-old cooked white rice, breaking up any clumps, and stir-fry until heated through, about 4 minutes. Season lightly with salt. Set aside and keep warm.
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3
Heat 3 tbsp neutral oil (vegetable or canola) in a large skillet over medium heat. Add the cured pork in a single layer (work in batches). Cook for about 3-4 minutes per side, until caramelized and cooked through to an internal temperature of 145 degrees F. The sugary cure will brown quickly; watch closely to avoid burning.
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4
In the same pan, fry the 4 large eggs to your liking (sunny-side up is traditional).
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5
Serve the tocino over garlic rice with the fried egg alongside, topped with 3 sliced green onions. Offer white cane vinegar or distilled white vinegar (for serving) on the side for dipping.