What is Tosilog
Tosilog is a portmanteau of Tocino, Sinangag (garlic fried rice), and itlog (egg). It’s a classic Filipino combo that’s both flavorful and filling which explains why it’s such a popular brunch staple in the country. Tosilog isn’t so much a recipe as much as it is a serving suggestion, but given that it’s one of my favorite breakfasts (along with Eggs Benedict, Huevos Rancheros, and a traditional British Fry-up) I wanted to do more than just mention it in passing.
Tocino (Filipino Bacon)
You probably remember me raving about what a delicious breakfast meat Tocino is a while back, but serving it alongside garlic rice and eggs takes it to a whole new level. Made with pork cured in salt, sugar, garlic and spices, the marinade caramelizes on the outside of Tocino, giving it a glorious glaze that amps up the umami of the rice to 10. The problem with most store-bought versions is that it’s loaded with food coloring and preservatives, which is why you should check out my homemade Tocino recipe and give it a whirl.
Sinangag (Garlic Rice)
With leftover rice, fried with browned garlic, this classic side makes for the perfect accompaniment to the salty-sweet Tocino. It may sound like a simple affair, but there are a few tricks to infuse the most flavor into your garlic rice, so check out my recipe for Sinangag for all the details. Oh, and don’t forget to reserve some of the crisp garlic to sprinkle on top for texture!
Itlog (Egg)
While the Tagalog word itlog simply means “egg”, Tosilog is usually served with the eggs cooked sunny-side up. That being said, I’ve made this with poached eggs, which is pretty amazing, and if you’re pressed for time, it’s also pretty good with scrambled eggs. Whatever style of egg you end up going with, I’d recommend cooking the egg on the soft side, as it helps bring the textures and flavors of the garlic rice and Tocino together into one cohesive dish. If you need some help with getting the egg right, here’s my fool-proof method for making eggs sunny-side up.
Variations
All the variations of Tosilog have the Sinangag and egg in common, but the protein changes, turning it into something completely new. Here are just a few examples:
- Longsilog – Perhaps my second favorite Filipino brunch combo is when this is served with Longanisa, a sweet and savory sausage.
- Tapsilog – When made with Tapa, a cured meat that’s usually made with beef, it becomes Tapsilog.
- Cornsilog – With corned beef hash, it turns into cornsilog.
- Hotsilog – This one includes… you guessed it, hotdogs!
- Daingsilog – Moving onto seafood, this one is made with Daing, a salted and dried fish, which is then grilled.
Well… you get the idea… The possibilities are endless. What’s your favorite ___silog?
Units
Instructions
- The Tocino doesn't have to be hot and takes the most time, so I usually put it in a cold non-stick pan and cook it over medium heat until any liquid boiled off the marinade starts to caramelize around the meat.
- Start the Sinangag as soon as you have the Tocino going.
- If you have enough pans, you can start the eggs when the Sinangag is almost done. If you don't, you can make them in the same pan as the garlic rice, after it's done and you've plated it.
Nutrition
Kenneth says
This looks really good! I know, so cliche. But I haven’t had good Tocino since I left the Philippines. Hope all is well in Japan. <3
Marc Matsumoto says
Thanks Kenneth! I don’t think I’ve had Tocino outside the Philippines, but even there it was hit and miss, so I figured if I wanted to have it, I’d have to make it. Things are good here, all things considered. I hope you are well, and staying safe!
Kenneth says
Too true. You need to find the better places for Tocino in the PH. Good to know all is well in Japan. I went last year, and was planning to be there this month, but the pandemic happened. Guess I will have to make my own melon pan as well.
NZ lockdown seems to be working, hope we flatten the curve soon. 😀
Marc Matsumoto says
Oooo thanks for the idea! I’m not much of a baker (spoiled by all the good bakeries here), but I’ve started making my own bread again, and I think I may start experimenting with a Melon Pan recipe for the blog….
Kenneth says
I know, I am so jealous of your bakeries! I am so addicted to the Hokkaido baked cheese tarts there too. We have one shop here in New Zealand but it’s 1 hour plane ride away (9 hours car ride).
I will wait for your melon pan recipe haha!