Tosilog-Style Breakfast Plate

Ingredients

• ¾ lb Pork Shoulder, sliced thin
• Glaze: 2 tbsp brown sugar + 2 tbsp soy sauce + 2 tbsp ketchup + 2 cloves garlic + 1 tbsp vinegar
• 3 cups cooked rice, day-old
• 4 cloves garlic, minced (for the rice)
• 2 eggs
• 3 tbsp oil
• Sliced tomato or cucumber, the traditional cooler

Method

1. Marinate the Pork Shoulder in the glaze 10 minutes (or overnight for the real red-tinged tocino energy).
2. Garlic rice (sinangag): fry the minced garlic in 2 tablespoons oil until golden, add the rice, and toss until coated and crackling, 4 minutes. Set aside, guard from theft.
3. Cook the Pork Shoulder with its marinade over medium until the glaze caramelizes and the meat is cooked through (145°F + rest for pork), 6–8 minutes — sticky edges are the goal.
4. Fry the eggs sunny-side up, lacy edges, runny centers.
5. Assemble the -silog: garlic rice, glazed meat, egg on top, tomato alongside. Break the yolk over everything — that's the Filipino breakfast handshake.