The unassuming but beloved Pinoy breakfast dish, tocilog, just stole the spotlight in the New York Times as a featured recipe, and it made every Filipino around the globe crave a taste of home.
“In the Philippines, tocino is a sweet, cured pork dish that is served for breakfast, lunch, and dinner. Garlic fried rice and fresh slices of tomato make excellent side dishes,” said the New York Times in a drool-worthy Facebook post.
Aside from providing savory details on the origins of this popular dish, the NYT generously spilled the full tocilog recipe for those who want to whip it up in their own kitchens.
Netizens, particularly Pinoys, welcomed the feature and even dished out their own tocilog hacks to take it up a notch.
“And you have to have spice vinegar too,” suggested a netizen.
“The typical Filipino breakfast. Sometimes it is serve[d] with ripe mangoes or ripe papaya slices. And garlic rice or “sinangag” is not a side dish but a main course as it is a staple food for every Filipino,” added another.
Some were just plain ecstatic. “Yay Filipino food!” said one foodie.
“Best hearty breakfast ever,” quipped a Pinoy netizen.
“Thank you New York Times,” said another.
But the NYT didn’t stop at tocino. It also dropped a bomb chicken adobo recipe with a twist “for a perfect chilly night.”
“In this version, coconut—present in three forms: milk, oil and vinegar—brings silkiness and a hint of elegance,” it said.
