Wednesday, 6 November 2013

Skinless Homemade Longganisa

Skinless Longganisa


  • 1 kg. ground pork with fat
  •  4 tablespoons brown sugar
  • 2 tbsp minced garlic
  • 2 tbsp worcestershire sauce or oyster sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 2 tsp iodized salt
  • 1 tsp black pepper (freshly ground)

  1.  Mix all ingredients.
  2.  Put in a covered container and chill overnight.
  3.  Roll desired amount of the mixture into balls using your hands, roll to form log sausages.
  4. Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3 days to cure.
Cooking Method:
  1. Boil the skinless longganisa in 1/4 cup of water, let it boil until all water evaporates leaving just the fats from the longganisa .
  2. Stir fry on its own fat for 3-5 minutes or until skin become reddish brown and caramelized.
  3. Add more oil if necessary.