Skinless Longganisa

Ingredients

• 750 g Pork lean meat (Finely ground; the recipe uses a 3:1 ratio of lean meat to pork fat.)
• 250 g Pork fat (Finely ground.)
• 2 bulbs Garlic (Use the edible cloves, peeled and finely minced or processed with the pork; approximately 90 g edible garlic.)
• 150 g Brown sugar
• 1 tbsp Salt (Filipino-style salt; approximately 18 g.)
• 1.5 tsp Black pepper
• 2 tsp Paprika
• 2 tbsp Soy sauce
• 4 tbsp Cornstarch
• 2 tbsp Vinegar
• 120 ml Water (For the initial cooking phase; use just enough to steam and cook the center without boiling the sausages aggressively.)
• Cooking oil (Optional, only if the pork does not render enough fat during cooking.)

Steps

1. 1

   Peel the garlic. Place the lean pork, pork fat, and garlic in a food processor, working in batches if necessary, and process until very finely ground. A fine texture helps the mixture hold together and gives the longganisa a smooth, cohesive bite.

2. 2

   Transfer the ground pork mixture to a large bowl. Add the brown sugar, salt, black pepper, paprika, soy sauce, cornstarch, and vinegar.

3. 3

   Using gloved hands, mix and knead the pork thoroughly until the seasonings are evenly distributed and the mixture becomes sticky and cohesive. Do not leave dry pockets of sugar, cornstarch, or spices.

4. 4

   Press the seasoned mixture into a wide, shallow container, smoothing the surface. Cover and refrigerate for at least 1 hour to firm the mixture and allow the flavors to develop. The prepared mixture may be kept in the refrigerator rather than frozen for short-term use.

5. 5

   Remove the chilled mixture from the refrigerator. Using a thin ladle or similarly flat utensil, cut and portion the mixture into elongated pieces roughly the size of longganisa. Shape each portion by hand into a compact sausage, smoothing the surface and sealing any cracks.

6. 6

   Place a small plastic separator between shaped pieces so they do not stick together. Arrange the longganisa in a covered container and keep refrigerated until ready to cook.

7. 7

   Arrange the desired number of longganisa in a wide skillet. Add about 120 ml water and do not add oil at first. Set the pan over medium heat and cover it so the sausages cook through gently in the simmering water.

8. 8

   Cook, turning the longganisa periodically, until the water has mostly evaporated and the pork is cooked through. Because the mixture contains a substantial amount of sugar, keep the heat moderate to prevent the outside from scorching before the center is done.

9. 9

   Once the water has evaporated, allow the rendered pork fat to brown the longganisa, turning frequently for even color. If insufficient fat has rendered, add a small amount of cooking oil.

10. 10

    Continue cooking only until the pieces are glossy, browned, and cooked through. Remove them as soon as the sauce and rendered fat become sticky and the exterior is browned; a little caramelization is desirable, but heavily burned sugar will taste bitter.

11. 11

    Serve hot with garlic fried rice, sliced tomatoes, and a soft-cooked egg. Coffee is also suggested as a drink alongside the meal.

Notes

The creator says this recipe contains no extender, so it may cost more if prepared for sale. Keep the shaped longganisa chilled; freezing is not required for short-term storage. Watch the pan closely because the brown sugar can burn quickly. The transcript does not specify an exact number of pieces, so servings are estimated.

Nutrition per serving

• main
• Filipino
• Southeast Asian
• pork
• homemade
• pan-fried
• make-ahead
• breakfast