Tocino — Sweet Cured Pork & Egg Rice Bowl
Sticky-sweet Filipino pork belly cured in brown sugar and soy, pan-fried until caramelized, served over warm rice with a runny fried egg. The whole thing comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
- ¾ lb pork belly, cubed into 1-inch pieces
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1.5 cups steamed white rice
- 2 whole eggs
Instructions
- 1
Toss pork belly with brown sugar, soy sauce, and vinegar in a bowl until evenly coated. Let sit 5 minutes.
- 2
Heat oil in a large skillet over medium-high heat. Add pork and cook, stirring occasionally, until deeply caramelized and edges crisp, about 10 minutes.
- 3
Push pork to the side of the skillet. Crack eggs into the empty space and cook until whites set but yolks still jiggle, 3–4 minutes.
- 4
Divide rice between two bowls. Top with tocino, drippings, and a fried egg. Serve immediately.
Tools you’ll need
- 12-inch skillet
- mixing bowl
- spoon
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