Tocilog, filipino brakfast dish and an easy tocino recipe

Tosilog as I know it is a popular Filipino breakfast. The name derives from the different components of the meal, tocino (cured pork), sinangag (garlic fried rice), and itlog(egg).

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I do not have a problem eating this for breakfast, but it has become more of a lunch or a dinner dish in my house.

This tocino recipe is a cheat, I used pork that is already lightly salt cured, so I do not have to bother with the curing with salt and sodium phosphate.

The tocino I have made myself for years has been by using Mama Sitas Tocino powder and is not quite the same as the one I like from the Philippines. The home-made tocino I have tasted here in Norway have been missing something and I have not been able to recognize the missing flavour. Then someone told me that there was sweet anise liquor in the marinade. I had to buy anise liquor when I was out travelling, I have not been able to find it in Norway. My brother told me that he used Sambucca and Hot & sweet(Scandinavian licorice snaps) and still got a great result, but of course with a slight difference in the finished result.

A funny think to think about is that Licorice has become quite popular in Scandinavian cooking.

Tocino
1 kg salted side of pork sliced in 0,5 cm thickness
1 dl sugar
0.5 dl anise liqueur
1 cup pineapple juice
1 whole crushed garlic no matter how many cloves
1 small chopped onion
anatto powder or red dye

2016-02-07 19.59.45 tocino agjCombine all the ingredients in a except for the meat in a blender and blend into a smooth mixture.

Put the pork and marinade in a container, rub the meat and make sure that the mixture is evenly distributed across the meat. Cover the container

Store the covered container in room temperature for 14 hours or in the fridge refrigerated, but that would take at least 3 days to complete.

Cook tocino by boiling it with water that almost cover the meat and some of the marinade on medium heat. The meat gets tender as the water starts to boil. After a while, the water evaporates and the fat from the pork will be left. This will fry the meat. Make sure to turn the meat over after a few minutes of frying to cook the opposite side of the tocino. Doing this will give you a tender and delicious pork tocino that is cooked just about right.

Sinangag

3 cups cooked white rice (leftover Jasmine rice is preferred)
5 cloves crushed garlic
2½ tablespoons cooking oil
½ teaspoon sea salt

Heat the cooking oil in a wide pan.

While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp.

Add-in the rice; gently stir to distribute the ingredients. Continue to cook for 3 minutes.

Sprinkle the salt over the rice and continue to mix all the ingredients gently. Cook for another 3 to 5 minutes.

Fry eggs.

Transfer to a serving plate.

Share and enjoy!

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