Tocilog: Filipino Sweet Cured Pork with Garlic Rice and Fried Egg

Slice pork belly into ¼-inch thick pieces. In a bowl, combine pineapple juice, brown sugar, soy sauce, 3 minced garlic cloves, annatto oil, salt, and pepper. Add pork, toss to coat, cover, and refrigerate for at least 2 hours or overnight.

Transfer the pork and marinade to a large non-stick skillet. Bring to a simmer over medium heat, then cook until the liquid reduces and becomes syrupy, about 10-12 minutes. Add a splash of water if it gets too dry. Continue cooking until the pork is caramelized and glossy. Remove pork from pan and set aside.

While pork cooks, heat 3 tablespoons vegetable oil in a separate large skillet over medium heat. Add minced garlic (remaining 5 cloves) and cook until golden and fragrant, about 1 minute. Add day-old rice, breaking up clumps. Stir-fry for 5-7 minutes until rice is heated through and lightly toasted. Season with salt to taste. Keep warm.

In the same skillet used for pork (wipe clean if needed), heat 1 tablespoon vegetable oil over medium heat. Crack eggs individually into the pan, taking care not to break yolks. Cook until whites are set but yolks are still runny, about 3-4 minutes. Season with a pinch of salt.

Divide garlic rice among four plates. Top each with a portion of tocino and a fried egg. Garnish with chopped scallions. Serve immediately with spiced vinegar on the side, if desired.