Tocilog
Tocilog
Learn how to make tocilog with sweet tocino, white rice, fried egg, and atchara—a classic Filipino silog breakfast.
Serves 2 · 25m total
The Story
Tocilog is the sweet sibling in the silog family. Tocino—cured sweet pork—fries fast in its own red sugar glaze while rice and egg wait on the plate.
Filipino breakfast silog plates follow the same logic: one protein, rice, and itlog (egg). Tapsilog is savory beef tapa; longsilog is garlicky sausage; tocilog is for people who want their morning ulam on the sweeter side.
The best tocilog uses glossy pan-fried tocino, steamed white rice, a runny yolk, and atchara on the side to cut the sweetness.
Best paired with
Atchara, sliced tomato and cucumber, and hot coffee.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Use homemade or store-bought tocino—see our pork tocino recipe for the cure.
- ✦Fry tocino on medium heat so the sugar caramelizes without burning.
- ✦Add a splash of water and cover briefly if tocino is thick—helps it cook through.
- ✦Fry egg last for lacy crisp edges and a runny yolk.
Substitutions
- store-bought tocino → homemade pork tocino marinated overnight
- white rice → garlic fried rice (sinangag) for a more savory plate
Ingredients
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Instructions
- 1
Fry tocino in a pan over medium heat with 1 tbsp oil until caramelized and cooked through, 6 to 8 minutes. Set aside.
- 2
Warm steamed rice and shape into mounds on plates.
- 3
Fry eggs sunny-side up in remaining oil until whites are set and edges are lightly crisp; yolks should stay runny.
- 4
Plate rice, tocino, and egg. Add atchara in a small bowl and arrange tomato and cucumber slices on the side. Serve immediately.
Kitchen Timer · 5 min prep first
20:00
