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filipino

Caramelized Pork Tocino with Garlic Fried Rice

This pan-seared dish pairs pork shoulder, thinly sliced with cooked white rice, chilled, garlic, minced and brown sugar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

26 g Protein
60 g Carbohydrates
32 g Fat
1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 119g pork shoulder, thinly sliced 281 kcal
  • 161g cooked white rice, chilled 209 kcal
  • 10g vegetable oil 88 kcal
  • 11g brown sugar 43 kcal
  • 8g soy sauce 6 kcal
  • 7g cane vinegar 1 kcal
  • 8g garlic, minced 12 kcal
  • 8g scallions, sliced 3 kcal
  • 21g water 0 kcal
  • 1g black pepper, ground 2 kcal

Cooking instructions

  1. pork shoulderbrown sugarsoy saucecane vinegargarlicblack pepper
    Mix pork, brown sugar, soy sauce, vinegar, garlic, and black pepper in a bowl. Marinate 20-30 minutes (or up to overnight).
  2. pork shoulderwater
    Heat a nonstick pan over medium heat. Add the marinated pork with any liquid and 2 tbsp water. Cover and simmer 8-10 minutes until pork is cooked through and liquid is mostly gone.
  3. pork shouldersoy sauce
    Uncover and continue cooking, stirring often, until the sauce reduces and clings to the pork and edges caramelize, 4-6 minutes. Remove pork to a plate.
  4. cooked white ricevegetable oil
    In the same pan, heat oil over medium-high. Add cooked rice and stir-fry 3-4 minutes, breaking up clumps.
  5. pork shouldercooked white ricescallionsblack pepper
    Add scallions and a pinch of black pepper; toss 30 seconds. Serve rice with the caramelized pork on top.

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