Here’s how to make your favorite silog recipes from scratch

You’re a certified Filipino if you’ve had silog for breakfast (or lunch, or dinner…). It’s just a combination of three simple elements, but together they just make the perfect trio. If you’re unfamiliar with the word, silog is a combination of the words sinangag (fried rice) and itlog (egg). These two are the base of a countless number of Filipino breakfasts. You have the tapsilog, tocilog, longsilog, bangsilog, bacsilog, spamsilog, adosilog… I could go on. Needless to say, silog opens up your breakfast to a whole lot of delicious opportunities. It’s no wonder that silog is considered to be the king of Filipino breakfasts.

I’ll be showing you how to make three of the most common ways to make silog: tapsilog, tocilog, and longsilog. Usually you can find the viands pre-marinated, but in this recipe, everything will be made from scratch. That way, you can have it taste exactly the way you like it.

 

 

Tapsilog

Tapsilog is one of the classic silogs, made with tapa. It’s a rich marinated cut of beef that is a blend of both sweet and salty. Paired with the rich egg, fluffy rice, and sour vinegar, the dish just hits all the right notes.

Ingredients:
  • 700g sirloin, cut into 3-inch strips and flattened
  • 3 tbsps heaped of minced garlic
  • 2 tbsp of sugar
  • 2 tbsp of soy sauce
  • 1 tbsp of vinegar
  • 1 tsp ground black pepper
  • 3 tsp of salt
Instructions
  1. Prepare the marinade a day before by combining crushed garlic, sugar, soy sauce, vinegar, black pepper, and salt. Coat the beef strips in the marinade and let it rest in the fridge overnight.
  2. Place the beef strips on an oven rack and place in the oven at the lowest temperature setting. Cook for 2 hours, flipping after an hour.
  3. In a pan over medium heat, cook tapa until it caramelizes.

 

Tocilog

You’re probably used to tocino looking red with artificial food dye, but this tocino is aaaall natural. We’ll be using annatto seeds instead to give it a little bit of color.

Ingredients:
  • 700g pork shoulder, cut into strips
  • 1 cup brown sugar
  • 1/3 cup of pineapple juice
  • 1 tbsp of paprika
  • 1/4 cup of rice vinegar
  • 2 tbsp of soy sauce
  • 2 heaped tbsp garlic, minced
  • 1 tbsp of salt
  • 1 tbsp corn-starch

For annatto oil:

  • 1 tbsp annatto seeds
  • 1 cup canola oil
Instructions
  1. Combine brown sugar, pineapple juice, paprika, rice vinegar, soy sauce, garlic, salt, and corn starch in a bowl. Coat the pork strips in the marinade and let it rest in the fridge overnight.
  2. Prepare the annatto oil by heating up a pan over medium heat. Add annatto seeds and oil. Bring it to a simmer. Once bubbling, remove from heat. Cool down for 30 minutes before straining.
  3. In a pan over medium heat, add a few tablespoons of the annatto oil. Once hot, add in tocino strips. Cook for 5-6 minutes, then flip. Flip after another 5-6 minutes. Let the tocino caramelize, add the remaining marinade if desired. Cook until the sauce has reduced and remove from heat. Serve immediately.

 

Longsilog

Longganisa is a Filipino sausage made with lots of spices. You can usually buy these frozen in the supermarket, but we’ll make it from scratch in this recipe. It’s so easy to make!

Ingredients:
  • 450g longganisa ground pork
  • 4 tbsp garlic, minced
  • 1 tsp ground black pepper
  • 3 tbsp rice vinegar
  • 1 tbsp salt
  • ¼ cup of cornstarch
  • 1 tbsp of paprika
  • ½ cup brown sugar
  • 2 tbsps annatto oil
Instructions
  1. Combine garlic, black pepper, rice vinegar, salt, cornstarch, paprika, brown sugar, and ground pork.
  2. Make 4×4 inch rectangles with parchment paper. Roll the pork mixture into 3-4 inch logs and wrap with parchment paper. Toss in the fridge and let it rest overnight.
  3. In a pan over medium heat, add in annatto oil. Once hot, place longganisa and cook for 5 minutes. Flip. Add around 1/4 cup of water and let it simmer. Once the water has evaporated, flip the longganisa. They’re ready once they have caramelized and have a light char on each side.

 

Finish off your silog with the sides

  • 1 egg
  • coconut vinegar
  • crushed garlic
  • pinch of ground black pepper
Erwan Heussaff
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