Paleo Tocilog
Experience the vibrant flavors of Filipino breakfast with a healthy twist in this Paleo Tocilog recipe. Perfect for those following a paleo lifestyle, this dish swaps traditional ingredients with nutrient-dense alternatives, combining tender, caramelized pork shoulder marinated in coconut aminos, pineapple juice, and coconut sugar, alongside fluffy cauliflower rice and sunny-side-up eggs. With its sweet-savory marinade infused with garlic and smoked paprika, every bite delivers bold yet balanced flavor. Ready in just an hour, this grain-free, refined sugar-free breakfast is perfect for meal prep or a nourishing morning feast. Garnish with green onions for an extra pop of freshness and serve hot to relish this wholesome, paleo-friendly Filipino classic.
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Recipe Information
Ingredients
- 500 grams pork shoulder (thinly sliced)
- 3 tablespoons coconut aminos
- 1 cup pineapple juice (unsweetened)
- 2 tablespoons coconut sugar
- 4 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 4 cups cauliflower (riced)
- 3 tablespoons cooking oil (e.g., avocado oil or coconut oil)
- 4 whole eggs
- 2 tablespoons green onions (chopped, optional for garnish)
Instructions
In a mixing bowl, combine coconut aminos, pineapple juice, coconut sugar, minced garlic, smoked paprika, salt, and pepper to create the marinade.
Add the thinly sliced pork shoulder to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 6 hours or overnight for best results.
When ready to cook, heat 1 tablespoon of cooking oil in a skillet over medium heat. Add the marinated pork slices (discard excess marinade) and cook for about 3-4 minutes per side or until caramelized and cooked through. Transfer to a plate and set aside.
In the same skillet, add another tablespoon of cooking oil and lower the heat. Add the riced cauliflower and stir-fry for 4-5 minutes until tender. Season with a pinch of salt, if desired, and then transfer to a serving plate.
In a clean pan, heat the remaining 1 tablespoon of cooking oil over medium heat. Fry the eggs sunny-side up or to your desired doneness.
To assemble, plate a portion of the cauliflower rice, place a few pieces of cooked tocino on the side, and top with a fried egg. Garnish with chopped green onions if desired.
Serve hot and enjoy your Paleo Tocilog!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 18.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
