Tocilog Recipe

Make the curing mixture

In a bowl combine brown sugar, salt, minced garlic, soy sauce, annatto oil, pineapple juice and red food coloring (if using). Stir until sugar begins to dissolve.

Place the thinly sliced pork in a resealable bag or shallow container. Pour the curing mixture over the pork, massaging to ensure every piece is coated. Seal and refrigerate for at least 8 hours, preferably overnight (up to 24 hours) to cure and develop flavor.

When ready to cook, remove pork from refrigerator and drain excess marinade, reserving a little for pan-basting if desired.

Heat a nonstick skillet over medium heat. Add the marinated pork slices in a single layer (work in batches if needed). Cook gently for 3–5 minutes per side until edges caramelize and pork is cooked through. If the pan dries out, add 1–2 tablespoons water to deglaze and help cook without burning the sugar. Transfer cooked tocino to a plate and keep warm.

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add the thinly sliced garlic and cook, stirring, until golden brown and fragrant (about 1–2 minutes). Watch closely to avoid burning; remove a few garlic chips to garnish if desired.

Add the cooked rice, breaking up any clumps with a spatula. Stir-fry until rice is heated through and evenly coated with garlic oil, about 3–5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust. Transfer to a serving dish and keep warm.

In a small saucepan combine white vinegar, water, sugar and salt. Heat gently just to dissolve the sugar and salt, then remove from heat and let cool to lukewarm.

Place the julienned green papaya, carrot, red bell pepper, raisins (if using) and minced garlic in a clean bowl or jar. Pour the cooled vinegar-sugar brine over the vegetables until submerged. Stir to combine. Let sit at room temperature for 30 minutes, then refrigerate at least 1 hour before serving. For best flavor, refrigerate several hours or overnight.

In a bowl toss mixed greens, sliced tomato and cucumber with 1 teaspoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. Keep chilled until plating.

Heat a small nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, crack eggs into the pan. Fry until white is set and edges crisp and yolk reaches desired doneness (about 2–3 minutes for runny yolk; 4 minutes for firmer). Season with a pinch of salt. Remove from pan and keep warm.

Combine vinegar, water, minced garlic, sliced chilies and salt in a small bowl or jar. Stir to dissolve salt. Let sit at least 10 minutes so flavors meld; can be made ahead and refrigerated.

Divide garlic rice between two plates (about 2 cups rice per serving). Arrange 4–6 slices of cooked tocino alongside the rice. Place the fried egg on top or beside the rice. Add a small portion (about 1/2 cup) of mixed salad with a light drizzle of olive oil. Spoon 1/4 cup atchara on the side and serve a small ramekin (about 2 tablespoons) of spiced vinegar for dipping. Serve immediately.