Filipino Mixed Rice Set with Garlic Rice, Chicken Inasal, and Tocino

Inspired by the famous Kanin Club sampler, this Mixed Rice Set brings together a generous plate of fluffy garlic rice, grilled chicken inasal, sweet pork tocino, smoky eggplant salad, and salted egg for a true Filipino family-style feast. Each component is cooked separately so the flavors stay distinct, then arranged on one platter so you can mix spoonfuls however you like.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 78 gCarbs
• 6 gFiber
• 18 gSugar
• 42 gProtein
• 1480 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Garlic Rice

• 4 cups cooked day-old jasmine rice
• 4 tablespoons vegetable oil
• 8 cloves garlic, finely minced
• 1 teaspoon fine sea salt
• 2 green onions, sliced thinly

For the Chicken Inasal

• 4 chicken leg quarters, skin-on
• 1/2 cup calamansi juice (about 8 fruits)
• 1/4 cup soy sauce
• 3 tablespoons annatto oil (achuete)
• 4 cloves garlic, crushed
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon banana ketchup
• 2 stalks lemongrass, pounded

For the Sweet Pork Tocino

• 1 1/2 lbs pork shoulder, sliced thin
• 1/4 cup brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons pineapple juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon curing salt (optional)
• 1 tablespoon cooking oil for frying

For the Eggplant Salad and Garnish

• 4 long purple eggplants
• 2 salted duck eggs, sliced
• 2 ripe tomatoes, wedged
• 1 small red onion, diced
• 2 tablespoons fish sauce (patis)
• 1 tablespoon calamansi juice
• 2 tablespoons cooking oil
• cracked black pepper to taste

Directions

1. Make the chicken inasal marinade by whisking calamansi juice, soy sauce, annatto oil, garlic, brown sugar, salt, pepper, banana ketchup, and lemongrass in a bowl. Add the chicken, coat well, cover, and marinate in the refrigerator for at least 2 hours or overnight.
2. Prepare the tocino by combining brown sugar, soy sauce, pineapple juice, garlic powder, salt, and curing salt in a resealable bag. Add the pork slices, massage to coat, and marinate overnight in the fridge.
3. Char the eggplants directly over a gas flame or under a broiler until the skin is blackened and the flesh is soft, about 8 minutes. Once cool enough to handle, peel off the skin and gently shred the flesh into a bowl. Stir in fish sauce, calamansi juice, and diced red onion; set aside.
4. Heat oil in a wok over medium-high heat. Add minced garlic and stir-fry until pale golden, about 30 seconds. Add the day-old rice, breaking up clumps, and toss until every grain is glossy and lightly toasted. Season with salt and finish with green onions. Keep warm.
5. Cook the chicken inasal on a preheated grill or grill pan over medium heat for 6 to 8 minutes per side, basting with leftover marinade until the skin is charred orange and the juices run clear. Rest under foil for 5 minutes before slicing.
6. Heat oil in a skillet over medium heat and pan-fry the tocino slices (with their marinade) for 2 to 3 minutes per side until caramelized at the edges and cooked through. Add a splash of water if the sugar hardens too quickly.
7. Assemble the mixed rice set by mounding garlic rice on a large platter or individual plates. Arrange sliced chicken inasal, tocino, and eggplant salad alongside. Finish with salted egg slices and tomato wedges, then crack fresh pepper over the top.
8. Serve immediately with extra calamansi halves and your choice of dipping sauce such as toyomansi (soy sauce with calamansi) or spiced vinegar.

Cook’s Notes

• Day-old rice is essential for the garlic fried rice so the grains stay separate and toasty rather than mushy.
• Annatto oil gives the chicken inasal its signature burnt-orange color and a subtle earthy sweetness; you can find it in Asian grocery stores or make it by steeping annatto seeds in warm oil.
• If curing salt is unavailable, skip it, but the tocino will keep a shorter shelf life and taste slightly less cured.
• Roast the eggplants last so they are still warm when served; the smoky aroma is the soul of the salad portion of the set.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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