When you are living abroad and far away from home, you will miss and appreciate every simple thing you enjoy eating back home, and this Longganisa is one of my favorite breakfast (or lunch or dinner) that I miss so much.
There are many versions of Longganisa, and I prefer the sweet and garlicky ones. Pork is the main ingredient in making Longganisa, but other people use beef or chicken. Ingredients of a standard Pork Longganisa consist of:
- ground pork with small chunks of fat
- soy sauce
- ground pepper
The recipe I will share today is called Skinless Longganisa, which means they are made without casing. They can be wrapped in wax paper or plastic film to keep their shape then removed before cooking. So, even though you cannot find any sausage casing, you can still make this skinless version.
I didn’t have time to wrap my Longganisa; therefore, I just shaped them just before placing them in my cooking pan.
Making skinless Longganisa at home is super easy. So next time you crave some, why not try to make this at home.
You will need:
- 500 grams ground pork (with 20% fat)
- 1/2 cup brown sugar
- 5 cloves garlic, peeled and minced
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp cooking oil
- 2 tsp diluted achuete or anatto powder, for coloring (optional)
- In a bowl, combine all the ingredients and mix thoroughly. Cover with plastic film and chill in the fridge for 30 minutes, preferably overnight.
- Roll approx. 2 tablespoons of the pork mixture in a wax paper, cut into 4″x3″ inches pieces. Form into a log and roll until you reach the end of the paper and fold both ends to secure. Repeat the process until you finished the mixture. If you have no plan of cooking the longganisa, you can arrange them in a ziplock container and freeze them—Thaw before cooking.
- When ready to cook, unwrap the longganisa and place in a pan with 2 tbsp water. Cook over low heat and bring to a boil while turning the meat occasionally. Before the water fully evaporates, add the cooking oil and fry until the longganisa is fully cooked.
- Precooking the longganisa in water lessens the chance of ending into a burnt and undercooked longganisa.