Silog - Filipino Breakfast Delight

Ingredients

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) vinegar 1/4 cup (60ml) vinegar
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 pound (450g) pork loin, thinly sliced 1 pound (450g) pork loin, thinly sliced
• 4 large eggs 4 large eggs
• Cooking oil, for frying Cooking oil, for frying
• Salt, to taste Salt, to taste
• Fresh tomatoes or atchara (pickled papaya), for serving Fresh tomatoes or atchara (pickled papaya), for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, combine soy sauce, vinegar, minced garlic, brown sugar, and black pepper to make the marinade.
2. 2.
   Place the sliced pork loin in a shallow dish and pour the marinade over it. Make sure the pork is well coated. Let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. 3.
   Heat a frying pan over medium heat and add a small amount of cooking oil. Cook the marinated pork slices until browned and caramelized, about 3-4 minutes per side. Set aside.
4. 4.
   In the same pan, add a bit more oil if needed and sauté the minced garlic until fragrant. Add the cooked rice and stir-fry until the rice is coated with the garlic and heated through. Season with salt to taste.
5. 5.
   In a separate pan, fry the eggs sunny-side-up until the whites are set but the yolks are still runny.
6. 6.
   Serve the sinangag (garlic fried rice) on a plate, top with the cooked tocino, and place a sunny-side-up egg on the side. Add fresh tomatoes or atchara for a tangy accompaniment.
7. 7.
   Enjoy your homemade Silog!

Treat your ingredients with care...

• Pork loin — For best results, slice the pork loin thinly against the grain to ensure tenderness.
• Garlic — Make sure to mince the garlic finely to evenly distribute its flavor throughout the dish.
• Rice — It's recommended to use day-old cooked rice for sinangag as it has a drier texture, making it easier to stir-fry without becoming mushy.
• Eggs — To achieve a perfectly runny yolk, cook the eggs on medium heat and cover the pan for the last minute of cooking to gently steam the top.

Tips & Tricks

• For a healthier version, you can use lean cuts of meat or substitute the protein with grilled chicken or fish.
• If you prefer a spicier kick, add a dash of chili flakes or serve Silog with a side of spicy vinegar.
• Experiment with different proteins such as tapa (marinated beef) or longganisa (Filipino sausage) to create variations of Silog.
• To save time in the morning, you can marinate the meat the night before and cook it in the morning for a quick and delicious breakfast.
• Don't forget to serve Silog with a cup of hot coffee or a glass of cold juice to complete the meal.

Serving advice

Serve Silog hot and fresh for the best experience. The combination of the warm sinangag, flavorful tocino, and runny egg yolk is a delight to the senses. Pair it with a side of fresh tomatoes or atchara for a burst of tanginess that complements the savory flavors of the dish.

Presentation advice

To present Silog beautifully, arrange the sinangag on one side of the plate, place the cooked tocino slices neatly on top, and position the sunny-side-up egg on the other side. Garnish with a sprinkle of chopped green onions or cilantro for a pop of color. Serve with a side of fresh tomatoes or atchara for an appetizing visual contrast.