Directions

• Marinate the Tocino
• Mix the brown sugar, pineapple juice, minced garlic, salt, soy sauce, vinegar, black pepper, and food coloring in a bowl.
• Add the thinly sliced pork and massage the marinade into the meat.
• Cover and place in the refrigerator to cure for at least 24 hours (up to 3 days for best flavor).
• Cook the Tocino
• Place the marinated tocino in a skillet or pan with 1/2 cup of water.
• Turn the heat to medium and cover the pan. Let it boil until the water completely evaporates.
• Uncover the pan. Use the remaining rendered fat from the pork to fry each side for about 3 minutes until caramelized and slightly sticky. Remove the pork and set aside.
• Make the Garlic Fried Rice (Sinangag)
• Add the cooking oil (and butter, if using) to the same pan with the leftover tocino drippings.
• Sauté the minced garlic until it turns golden brown and toasty.
• Add the chilled day-old rice, breaking apart any clumps. Toss well for 1 to 2 minutes until heated through. Season with salt to taste.
• Fry the Eggs
• Heat a separate small pan with a splash of oil.
• Crack the eggs and fry them sunny-side up so the yolks remain runny.
• Assemble and Serve
• Plate a portion of the garlic fried rice, sweet tocino, and the fried egg side by side.
• Serve hot with a small side dish of spicy vinegar for dipping.