This week I’m taking you back to the Philippines for another hearty breakfast of silog, featuring garlic fried rice and eggs. This time we’re going to make tocilog, completing our meal with pork tocino, one of my absolute favorite Filipino meat dishes. It’s made of thinly sliced pork shoulder that’s cured in a spice mix for 3-4 days before pan frying. It’s a little more effort than the beef