Here in the Philippines, there are several variations of longganisa in Vigan, Lucban, Pampanga and other regions. Vigan and Lucban longganisa is known for its garlicky taste while in Cebu, it is a bit sweet (hamonado). In Guagua, it is a bit salty and sour.
Skinless Longganisa is ideal for breakfast and often eaten with eggs (either scrambled or sunny side up), tomatoes and garlic fried rice (sinangag) or plain rice.
Skinless Longganisa Recipe
- 500 gms ground pork
- 1/8 cup brown sugar
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 8 cloves garlic, minced
- salt and pepper
- oil for frying
- In a bowl, combine all the ingredients.
- Put 2 tbsp of pork mixture in a 6″ x 6″ wax paper then roll. Fold both ends and arrange in a plastic container and freeze.
- To cook longganisa, remove wax paper and fry in a pan with enough oil. Cook until golden brown.
- Serve with your favorite dipping sauce.
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