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Course: Breakfast
Cuisine: Filipino

Tocino and Sinangag (Filipino Bacon and Garlic Fried Rice) with Fried Eggs

TOTAL TIME: 3 days 1 hour
Yield: 8 servings
Recipe and photo by Lynne Calamia
The Filipino breakfast of champions. My family uses store-bought Tocino, but I wanted to try my hand at making my own. I'm glad I did because not only is it easy to make, but it's also BOMB. The annatto listed here can be found at any international market and gives the bacon a nice reddish color. For more info on the ingredients, visit our Filipino Pantry list.
Garlic fried rice is present at every single Filipino breakfast table.
Always. The end.
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For the Tocino

For the Sinangag and Fried Eggs

  • 2 tablespoons vegetable oil
  • 4 cups leftover cooked white rice
  • 12 cloves garlic, chopped
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, divided
  • 8 eggs
  • soy sauce, for serving

Specialized Hardware

12-inch non-stick skillet
TOTAL TIME: 3 days 1 hour
Yield: 8 servings


  • Curing the Tocino: Whisk all ingredients except the pork, together in a small bowl. Place the pork in a heavy-duty zip-top bag and pour the marinade in, squishing it around to ensure that all of the meat is coated. Squeeze out as much air as possible, tightly zip it up and place in the refrigerator for 3 days. When the curing process is complete and you're ready to cook, remove the pork from the bag with tongs and place on paper towels to pat dry. Discard the marinade.
  • To cook the Tocino, place a non-stick pan over medium heat. Add the cured Tocino to the pan in small batches and cook, turning occasionally with tongs, until browned and crisp. This will take about 8 minutes per batch but watch closely as it can go from browned to burned very quickly. Remove cooked Tocino to a plate until ready to serve. When the last batch is done cooking, carefully wipe out the skillet with paper towels.
  • Cooking the rice: Break up any clumps of rice with your fingers or a wooden spoon and set aside.
  • Return the skillet to the stovetop and add the vegetable oil.
  • Cook the garlic, constantly stirring, making sure it doesn't go past the point of golden brown, 1-2 minutes.
  • Stir in the rice with the garlic. Season with the salt and continue to cook for 5 minutes, stirring occasionally. Remove the fried rice to a bowl and wipe out the skillet once again with paper towels.
  • For the fried eggs: Return the skillet to the stovetop and add 1 tablespoon of the butter. When it begins to foam and sizzle, crack one egg into a small ramekin and carefully place it into one side of the pan. Wait 10-15 seconds for the whites to begin to set around the edges, crack the next egg into the ramekin, and deposit it into the pan. Wait another 10-15 seconds and repeat this process until you have 4 eggs frying in the pan. Gently separate the edges of the eggs from one another with a rubber spatula and reduce the heat to low. Cover with a lid and cook for 3 minutes, until whites are set and yolks still runny. Slide the fried eggs onto a clean (warm, if possible) plate. Boost the heat back up to medium, add the next tablespoon of butter to the pan and repeat the whole process with the next four eggs.
  • To serve: Plate the garlic fried rice with some of the Tocino and a fried egg or two. Top it with a generous drizzle of soy sauce.
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