Eating in Translation (whose author, Dave Cook, I ran into on Cortelyou the other day) writes up an, er, low-cholesterol local treat:
This pan-Asian restaurant emphasizes the cuisine of the Philippines, and indeed, elsewhere tocino is sometimes called Filipino bacon. Purple Yam's rendition ($11.50) is prepared from strips of pork cured with sugar and achuete, more often spelled achiote, the source of the colorant annatto; it has a reddish tinge, and it's sweet. Above, it's served with fried rice, or sinangag, and egg, or itlog, in a combo — TOcino, SInangag, itLOG — that's commonly rendered as tosilog.
