How to prepare Corned Beef Silog
Cook the potatoes
Heat 1 tablespoon of oil in a wide pan over medium heat. Add the diced potato and cook for 6–8 minutes, stirring occasionally, until tender and lightly golden. Transfer to a plate.
Sauté the aromatics
Add the remaining oil to the pan. Cook the garlic for about 30 seconds, then add the onions and sauté until soft and translucent.
Add the corned beef
Add the corned beef and break it apart with a spoon. Cook over medium heat for 4–5 minutes, stirring gently, until heated through and lightly browned in places.
Finish the mixture
Return the potatoes to the pan. Add the water and black pepper, then cook for 2–3 minutes until the mixture is moist but not watery. Taste before adding salt.
Keep warm
Lower the heat and keep the corned beef warm while you prepare the garlic rice and eggs. Avoid stirring too much so the potatoes stay intact.
Make the sinangag
Heat 2 tablespoons of oil in a wide pan. Cook the chopped garlic over medium-low heat until lightly golden. Add the cold rice, break apart any clumps, and stir-fry for 4–5 minutes. Season with salt.
Fry the eggs
Heat a little oil in a clean pan. Fry the eggs until the edges are crisp while keeping the yolks soft, or cook them to your preferred doneness.
Mix the dipping sauce
Combine the vinegar, minced garlic, chili, sugar, salt, and black pepper. Stir until the sugar dissolves, then let the flavors blend for a few minutes.
Assemble and serve
Divide the garlic rice among four plates. Add a generous portion of sautéed corned beef, one fried egg, and sliced tomatoes to each plate. Serve immediately with the vinegar dipping sauce.