Lamb Tocino Silog Bowl

Method

1. Marinate the LambIn a large bowl, combine the coconut sugar, white sugar, pineapple juice, soy sauce, white wine vinegar, minced garlic, salt and annatto powder or food colouring if using. Mix until the sugars begin to dissolve.Add the sliced lamb and massage the marinade thoroughly through the meat to ensure it is evenly coated. Cover and refrigerate for a minimum of 4 hours or preferably overnight for best flavour.
2. Cook the Lamb TocinoTransfer the marinated lamb and all of the marinade into a saucepan. Add 1/2 cup of water and place over medium heat.Bring to a gentle simmer and cook until the liquid begins to reduce. Stir occasionally to prevent sticking.After approximately 15 minutes, once most of the liquid has evaporated and the lamb begins to sizzle, increase the heat to high. Allow the meat to caramelise, stirring regularly, until glossy and slightly sticky. Remove from the heat while there is still a small amount of sauce coating the lamb.
3. Prepare the Garlic RiceHeat a wok or large frying pan over medium heat. Add the vegetable oil, then the chopped garlic. Sauté until the garlic turns lightly golden and fragrant.Add the day-old rice and toss well to evenly distribute the garlic throughout. Continue cooking until heated through. Season with salt and pepper to taste.
4. Prepare the SaladIn a bowl, combine the diced cucumber, halved cherry tomatoes and sliced shallot. Season lightly with salt and pepper and mix gently to combine.
5. Fry the EggsHeat a small amount of oil in a frying pan over medium heat. Fry the eggs until the whites are set and slightly crisp at the edges, while keeping the yolks runny.
6. Assemble the BowlSpoon the garlic rice into serving bowls. Top with caramelised lamb tocino. Add the cucumber and tomato salad to the side. Place a fried egg on top and finish with a sprinkle of sliced scallions.Serve immediately. Suitable for breakfast, lunch or dinner.