Tosilog with a Twist

Ingredients

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 4 cups (800g) cooked rice 4 cups (800g) cooked rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or scallions for garnish Fresh parsley or scallions for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. Mix well until the sugar is dissolved.
2. 2.
   Add the sliced pork belly to the marinade and let it marinate for at least 2 hours, or overnight for best results.
3. 3.
   Heat a skillet over medium-high heat and add the vegetable oil. Remove the pork slices from the marinade, allowing any excess marinade to drip off, and place them in the skillet. Cook until the pork is caramelized and cooked through, about 3-4 minutes per side. Set aside.
4. 4.
   In the same skillet, add the cooked rice and stir-fry for 2-3 minutes, until heated through. Season with salt and pepper to taste.
5. 5.
   In a separate non-stick pan, fry the eggs sunny-side up or according to your preference.
6. 6.
   To serve, place a portion of the sinangag on a plate, top it with the caramelized tocino, and add a fried egg on the side. Garnish with fresh parsley or scallions.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, keep in mind that pork belly adds richness and tenderness to the dish.
• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor. If unavailable, you can use canned pineapple juice, but make sure it is unsweetened.

Tips & Tricks

• For an extra burst of flavor, add a splash of calamansi juice to the pineapple glaze.
• If you prefer a spicier kick, add a pinch of chili flakes to the marinade.
• To make the sinangag more aromatic, sauté the garlic in the vegetable oil before adding the rice.
• For a healthier alternative, you can use brown rice instead of white rice.
• Experiment with different herbs and spices in the sinangag, such as thyme or rosemary, to add your own twist to the dish.

Serving advice

Serve the Tosilog with a side of fresh tomatoes or cucumber slices to add a refreshing element to the meal. A dollop of spicy vinegar or a drizzle of chili oil can also be served on the side for those who enjoy a bit of heat.

Presentation advice

Arrange the caramelized tocino slices on top of the sinangag, allowing the vibrant colors to shine through. Place the fried egg on the side, ensuring the yolk is still runny for that perfect breakfast experience. Garnish with fresh parsley or scallions to add a pop of green.