Epirotic-style Pork and Egg Rice Bowl

Ingredients

In this adaptation, we infuse the traditional Filipino Tosilog with Epirotic flavors. While the original Tosilog features sweet and tangy marinated pork, we enhance the marinade with Epirotic spices and herbs to add depth and complexity to the dish. Additionally, we incorporate Epirotic cooking techniques, such as slow cooking the pork to achieve a tender and flavorful result. The final touch is the use of fresh Epirotic herbs for garnish, elevating the dish with their aromatic essence. We alse have the original recipe for Tosilog, so you can check it out.

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups cooked rice 4 cups cooked rice
• 4 eggs 4 eggs
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 5g
• Carbohydrates (total, sugars): 35g, 0g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the pork slices, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Mix well to ensure the pork is evenly coated with the marinade. Let it marinate for at least 30 minutes.
2. 2.
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the marinated pork and cook until browned and cooked through, about 8-10 minutes. Remove the pork from the skillet and set aside.
3. 3.
   In the same skillet, add the remaining 2 tablespoons of olive oil. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
4. 4.
   Divide the cooked rice among four bowls. Top each bowl with a portion of the cooked pork and a sunny-side-up egg. Garnish with fresh parsley or dill.
5. 5.
   Serve the Epirotic-style Pork and Egg Rice Bowl immediately and enjoy!

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a well-marbled pork shoulder as it will yield tender and juicy slices when cooked. Trim any excess fat before slicing.
• Fresh parsley or dill — These herbs add a refreshing touch to the dish. Chop them finely just before garnishing to preserve their vibrant flavors.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• If you prefer your eggs fully cooked, simply fry them until the yolks are set.
• To make the dish more substantial, serve it with a side of sautéed vegetables or a fresh salad.
• Experiment with different herbs for garnish, such as mint or basil, to add your own twist to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Epirotic-style Pork and Egg Rice Bowl while still warm to fully enjoy the flavors and textures. Mix the ingredients together before taking each bite to ensure a harmonious combination of all the elements.

Presentation advice

To enhance the visual appeal of the dish, arrange the pork slices neatly on top of the rice, placing the sunny-side-up egg in the center. Sprinkle the fresh herbs over the dish as a final touch, adding a pop of color.