Tosilog

Tosilog is a Filipino breakfast dish that combines tocino, sinangag, and itlog. The name is a portmanteau formed from tocino (cured pork), sinangag (garlic fried rice), and itlog (egg). It is part of the larger “silog” family of breakfast combinations that pair garlic rice with cured or fried meat.

Tocino is thinly sliced pork laced with a sweet-salty marinade, then cured and pan-fried until glossy and caramelized. Sinangag is garlic fried rice, usually cooked with leftover rice and seasoned generously with garlic. Itlog refers to a fried egg, typically prepared sunny-side up. The dish is commonly served with a slice of atchara (pickle made from fermented papaya) or fresh vegetables, and often with a light dip or hot sauce.

Origins and cultural context: The silog concept emerged in the Philippines in the late 20th century among local eateries and carinderias, becoming a staple for quick, affordable breakfasts. Tosilog, as one variant, gained popularity as a convenient, filling morning meal that could be eaten on the go.

Variations and popularity: The silog family extends to tapsilog (tapa + sinangag + itlog), longsilog (longganisa + sinangag + itlog), bangsilog (bangus + sinangag + itlog), among others. Tosilog remains widely available in Filipino restaurants and street food stalls, with regional tweaks to marinade and serving.