Let’s Get Naked Longaniza – Updated

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I have updated my recipe.  Here is my simple pork longganiza recipe:

What you need:

1 kilo ground pork — we get ours from an Asian meatshop in Darra.  Don’t use the minced pork you use for your almondigas or pork omelette — it should be the pork that’s ground up like they are stuck together — similar to the ones you use for your dumpling (I think some call it pork meatball mince).  If you can’t find it, no choice but to use the normal ground pork, the only thing is that they get crumbly when you cook them but would still taste good

1 teaspoon salt (the original recipe called for 1 TABLESPOON salt but I found it too salty so I reduced it to 1 teaspoon — adjust to your own liking)

1/4 teaspoon ground black pepper

½ cup vinegar (I used palm vinegar or sukang paombong)

1 1/2 – 2 heads fresh garlic, minced (I would sometimes manually cut them up into tiny little pieces so that there are bits of garlic that you can actually see)

2 teaspoons paprika (I used the sweet paprika but you can use any type of paprika; I suppose most would use the hot variety)

3 packed tablespoons brown sugar

What you need to do:

Mix everything together with your clean hands.  Let stand 1 – 2 hours at least.  Using your hands, measure about 3 tablespoons of the mixture and shape into short sausage shapes.  Squeeze the mixture between your hands to help make them stick together – you can use cling wrap to keep its shape if you plan to store them in the freezer for future cooking.  Fry in a bit of oil in between low and medium heat, turning when they turn brown.  The sugar in the sausage will caramelize and give that sweet taste.  Serve with steamed or fried or garlic rice.  Possible sidings are endless — fried eggs, atchara, fresh tomatoes with salted eggs — but always have vinegar with fresh ginger for dipping.  Have them for breakfast.  Or lunch.  Or dinner.  Or in-between hahaha.

For a bit of kick, add chopped up chillies in your sausage mixture, or on your dipping vinegar.

— Updated 7 March 2014

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