‘Tocino’ Bacon, Bibingka Pancakes, and Eggs

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This dish just screams Christmas morning! The best part: You can have this any time of the year.

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves 2

Ingredients
1 piece bacon, thick-cut
1-2 pieces egg

FOR THE TOCINO GLAZE
1 cup brown sugar
1 tablespoon soy sauce
2 tablespoons rice vinegar
1⁄4 cup pineapple juice
1 teaspoon black pepper, cracked

FOR THE BIBINGKA BATTER
1⁄2 cup unsalted butter, softened
1 pound sweet rice flour
2 1⁄2 cups white sugar
1 teaspoon baking powder
3 cups full cream milk
5 pieces medium eggs
1 teaspoon vanilla extract
1 cup desiccated coconut

TO ASSEMBLE
banana leaves, cut to squares
1 slice salted duck egg

Procedure
1. To make the tocino glaze, heat brown sugar in a pan until it dissolves. Using a bowl, combine soy sauce, rice vinegar, pineapple juice, and black pepper. Add to the pan. Let the mixture reduce over medium heat until it becomes a sticky glaze.
2. In a separate pan or grill pan, sear the thick-cut bacon. After searing the bacon, add in the tocino glaze and simmer the bacon until it is completely coated with the glaze.
3. In a mixing bowl, add in all ingredients of the Bibingka batter. Line a small round cast iron pan with banana leaves. Add in 1 cup of Bibingka batter and a slice of salted duck egg on top.
4. Bake inside a 350oF oven for 15 minutes, or until a toothpick inserted in the center comes out clean.
5. Serve it with eggs, cooked by your choice.

Recipe by Chef Thirdy Dolatre
Photography by Justin de Jesus

This recipe was originally published in the April-May 2018 issue of Breakfast Magazine.