Hello Everyone! Firstly, I do apologise on getting what was supposed to be last week’s post up super duper late (yesterday) – if you have read my last post just prior to this, then you’d know the reason why, but moving on…
Tocino and Spam, alongside Beef Tapa and Longganisa, are all staples that you can find in a Filipino household. Our fridge should at least have one of them in it, on standby, when there’s nothing else to whip out for lunch or dinner (yes we also eat them at any time of day, not just for breakfast). Right now I can tell you that we have Tocino in our fridge, and cans of Spam in our pantry – heck we even had fried regular Spam for dinner tonight!
But what happens when you can’t decide on whether you want Tocino or Spam to complete your –silog meal? Behold, SPAM TOCINO!
So I may be late on the discovery of Spam Tocino bandwagon (early last month), but needless to say that there are a few (thousands probably) products that don’t get imported into Brunei, especially if they’re non-halal. So yes, while we did have Spam in Brunei (only at certain supermarkets), we only got their regular flavours such as the original Spam, and lite Spam really. So seeing Spam Tocino on the shelves at our local supermarket while I had already set out to just get Bacon flavoured Spam, got me super excited to try it out!
PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4
- 1 can (340g) Tocino flavoured Spam, sliced and then cut into thick matchsticks
To serve with
- Garlicky fried rice
- Fried sunny-side up egg
- Sweet chilli sauce
- Place the Spam in a frying pan, adding enough water to cover the slices.
- On medium heat, cook the Spam until the water has reduced to form a syrup which can be used as a glaze.
- Once the slices start to caramelise, lightly dress with olive oil and continue to cook, turning the heat up to high until seared and caramelised on both sides.
- Serve hot with garlicky fried rice and fried egg – browned and crispy on the edges with a golden liquidy yolk is how I like my fried eggs.
*Note: You can’t just plop these Spam slices and fry them in oil like how you would fry regular flavoured Spam. Because of the caramalisation that happens when cooking Spam Tocino, frying them directly in oil will result with a burnt outer layer, and undercooked Spam on the inside – this was totally the mistake I made because I did not read the back of the can where it says how to cook this special kind of Spam.
While doing my research, I came across a little interesting fact – whether the fact is true or false, I do not know, but it’s nonetheless intriguing. Basically, or more so apparently, Spam heard the Filipinos love Spam so much that they were inspired to create a variant of their product that will cater to the Filipino palate. From there, Tocino flavoured Spam was born. I also read on someone’s blog that these were limited edition – the post was made in 2014 and 4 years later it’s still selling on the shelves of my local supermarket. This can only mean one thing – it was probably a huge hit here in the Philippines and has thus continued to produce Spam Tocino as part of their collection of flavours!
Seeing the words syrup and glaze in this recipe gives you a clue that this is a sweeter version of Spam – which may not sit well with some people. Hardcore Spam-lovers may not be too enticed just because they prefer the salty, savoury version of it, which is what Spam is known for originally! The feeling is mutual for me, though Spam Tocino did excite and tickle my taste buds, I can’t overcome my love for the original flavour profile.
– Ally xx