American Breakfast Vs. Filipino Breakfast

Arrange 4-5 strips of bacon in a cold, large skillet. Heat over medium, and flip occasionally as the fat renders until the bacon is crispy on both sides. Transfer to the prepared paper towel-lined baking sheet to drain of excess fat. Carefully pour the bacon fat into a heat-proof vessel as you’ll use it for the hash browns (and again in the future).

To cook the breakfast sausages, repeat the same process as the bacon. Start with a cold skillet, arrange the links in a single layer, heat over medium and flip occasionally until browned and cooked through. Add a splash of water, as needed, to help steam the sausages to bring the internal temperature to 165℉ (73℃). Remove to the paper towel-lined baking sheet, alongside the bacon. Set aside.

Using a box grater, peel and grate the potatoes directly onto a clean, absorbent, kitchen towel. Season with salt, toss together, and then bundle up the towel to squeeze out as much moisture from the potatoes as possible. Transfer into a bowl and season with onion powder. Toss until evenly distributed.

Line a baking sheet with a cooling rack. Set aside.

Heat a 10-12” (25-30.5cm) non-stick skillet over medium. Add the bacon fat and butter  to melt. Add the grated potatoes, then spread and press into an even, thick layer into the bottom of the skillet. Cook, undisturbed for 5-7 minutes until a crust forms on the underside. Flip and cook for 4-6 minutes until crisp and the potato is cooked through.

Transfer the hash brown to the prepared cooling rack and season with salt.

Serve immediately.

To make the batter, in a medium-sized bowl, whisk together the flour, baking powder, sugar, and salt. Add the buttermilk, eggs and vegetable oil and whisk together until combined.

Heat a medium, non-stick skillet over medium heat and lightly coat with oil.

Once the pan is hot, place a small ladle-full of pancake batter into the pan and spread it out with the ladle. Cook for 2-3 minutes, or until bubbles form on the top of the pancake. Flip, and cook for another 2-3 minutes, or until golden brown on the bottom and cooked throughout. Transfer to a plate and repeat with the remaining pancake batter, adding more oil to the pan as needed.

Heat oil in a medium, nonstick skillet over medium heat.

Crack no more than 2-3 eggs into the pan. Season to taste with salt.

Once the whites begin to set, spoon the hot oil onto the uncooked whites, basting until puffed and fully cooked and the yolk is still runny. Transfer to a serving plate.

Repeat with the remaining eggs, adding more oil as needed. Figure 2 eggs per breakfast plate..

To each plate add 2-3 slices of bacon, 3-4 breakfast sausages, a generous poriton of hashbrowns, 2 fried eggs and a slice of toast.

Plate the pancakes separately and top with butter and maple syrup.

For the marinade: in a large bowl, whisk together the brown sugar, granulated sugar, pineapple juice, salt, rice vinegar, soy sauce, garlic, and additional salt, to taste. Optionally, add a couple tiny drops of  red food coloring. Whisk together until combined.

Add the sliced pork to the marinade, toss to evenly coat, and let marinate, covered, in the refrigerator for a minimum of 24 hours but up to 3 days (3 days is the traditional amount of time to marinade).

In a cold skillet, place 2-3 pieces of marinated pork and heat over medium. Cook, flipping often, until the pork is cooked through and lightly charred.

Transfer to a paper towel-lined plate and repeat with the remaining tocino.

To a large bowl, add the ground pork, salt, paprika, black pepper, soy sauce, vinegar, brown sugar, and garlic. Mix together until thoroughly combined.

Using a sausage stuffer, securely apply the hog casings to the stuffing tube and stuff with the pork farce.

Alternatively, you can shape the sausages with parchment paper. Add about ½ cup of the pork to the shorter end of a piece of parchment. Spread it out so the ground pork is shaped into an approximate ½” (12mm)-thick log. Tightly roll up the parchment with the ground meat inside to form a sausage shape. Keep it wrapped in the parchment paper and chill in the freezer for 15-20 minutes. Repeat this process with the remaining meat.

Remove from the freezer and cut each paper-wrapped sausage into three even portions.

Remove sausages from the parchment paper and place them in a cold pan. Turn the heat to medium. Cook, turning often, until cooked through (the internal temperature should read 165℉ /73℃.), evenly browned and lightly charred in spots.

Heat the oil in a large wok over medium-low heat. Before the oil starts to get hot, immediately add ¾ of the minced garlic. Gently fry for 2-4 minutes until the garlic is toasted to a light golden brown.

Strain the oil and garlic through a fine-mesh sieve over a heat-proof bowl or vessel. Reserve the garlic oil and transfer the fried garlic to a paper towel-lined plate or bowl.

Pour the garlic oil back into the wok and heat over high heat.

Add the rice into the hot garlic oil and season generously with salt, to taste. Optionally, you can also season with MSG. Toss and stir-fry constantly until the rice is heated through with some crispy bits.

Add all but ¼ of the crispy fried garlic into the rice (you’ll save the remainder for garnish). Mix to combine and season with salt, to taste.

Turn off the heat and add the remaining raw garlic into the rice, then stir to combine.

Set aside to keep warm until ready to serve.

Add a heaping portion of fried rice to a serving plate. Garnish the rice with a sprinkling of the reserved fried garlic and thinly-sliced green onion.

Next to the rice, add the tocino and a couple links of longganisa.

Add 1 or 2 fried eggs.