How to prepare Tocilog
Make the tocino marinade
In a large bowl, combine the brown sugar, pineapple juice, soy sauce, garlic, vinegar, salt, black pepper, paprika, and annatto oil. Stir until the sugar begins to dissolve.
Coat the pork
Add the sliced pork and massage the marinade into every piece. Make sure the slices are evenly coated, then transfer everything to a covered food-safe container.
Marinate
Refrigerate for at least 8 hours, preferably overnight. For deeper flavor, marinate for up to 24 hours. Keep the pork chilled throughout.
Simmer the tocino
For four servings, place about half of the marinated pork in a wide pan. Add ½ cup water, cover, and simmer over medium-low heat until the pork is tender and the liquid is almost gone.
Caramelize gently
Add a little cooking oil. Fry the pork over moderate heat, turning often, until the edges are lightly caramelized and the meat is fully cooked. Watch closely because the sugar can burn quickly.
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 pork tocino, one fried egg, and sliced tomatoes to each plate. Serve immediately with the vinegar dipping sauce.