1kg ground pork
2 heads garlic
1 to 1 1/2 cup sugar
1 1/2 tbsp salt
1 tbsp vinegar
1 1/2 tsp black pepper
1 tbsp soy sauce (Oyster sauce / worcestershire sauce)
Feel free to change the measurements accordingly to your preference.
Combine all ingredients until the ground pork change in texture. Put the mixture in fridge for 30 minutes for the flavors to set in. Scoop uniform amount and form it in longganisa shape. It can be cooked straight away and store the others in freezer for later.
Boil along with a half a cup of water and let it evaporate.
Add oil and fry.
Serve with rice, tomato, cucumber and dip in vinegar with garlic and chili.
 |
| Easy Skinless Longganisa Recipe |
VERDICT
WILL: Abbey suddenly advised that he will be making skinless longanisa and he found that recipe on Aling Mely’s website and in good coincidence the minced pork is on 1-for-1 promotion at FairPrice.
So how was it? It taste like what my mom is buying from her suki. I can’t find the difference. Good job Abbey! I requested for more garlic and pepper on the next batch. Perfect Longaisa without any additives.