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Filipino Tocino featured in New York Times |

Food and Leisure

Filipino Tocino featured in New York Times

Kathleen A. Llemit -
Filipino Tocino featured in New York Times
Filipino cured meat Tocino is featured in New York Times' Cooking section
David Malosh for New York Times via X

MANILA, Philippines — Tocino is not the usual pick for non-Filipinos who try to discover the food from the Pacific island-nation, but it has apparently got the attention of the New York Times that it was featured on its Cooking section. 

After featuring the more popular Lechon Kawali late last year, the feature on the Tocino, that favorite breakfast fare of sweet cured meat, is a surprise. 

"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," read the copy of the newspaper's X post. 

It got one thing right by saying that Tocino is not only limited to a breakfast pick as it can be an all-day dining option for the many "Silog" lovers.

"Silog" stands for Sinangag (fried rice or garlic rice) and itlog (egg typically sunny side-up or can be cooked according to one's preference). 

In addition, chicken and beef are also other popular meat options in making Tocino. 

The feature is part of the New York Times Cooking site where it highlights recipes contributed by its reporters and columnists. 

RELATED: Recipe: Bacon-wrapped Fish Fillet with Mango Salsa

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