Garlicky and not too sweet Filipino Chorizo Pudpud is a Bacolod-inspired skinless longganisa. It’s shapeless, casing-free and made with all-natural ingredients (no food coloring). It is literally the easiest if not the easiest longganisa you can make at home.
It was loved at first bite the first time I had Chorizo Pudpud. It was, luckily for me, at El Ideal bakery in Silay Negros Occidental. I literally had to pat myself on the back for making the right breakfast choice and skipping the usual tocilog and tapsilog. It was so good! When we went back home, I was still wishing I could have it for breakfast again and again.
And so the other day, I finally made a homemade version! It’s not the traditional recipe but it’s pretty darn good! It has everything I love about longganisa except that it’s not shaped into a log and it’s casing free.
What you need to make Bacolod-style Skinless Longganisa
- Fatty ground pork. Yep! You read it right. It has to have fat. The ratio of meat and fat should at least be equal or if possible more fat than meat. It’s just tastier and flavorful!
- Garlic. A Filipino chorizo is never complete without garlic. For a kilo of meat, I usually use a whole bulb but you can certainly add more.
- Brown Sugar. I love Hamonado Longganisa. And so in this version, brown sugar is essential. Adjust the amount accordingly based on your preference.
- Vinegar. Not only does it give longganisa its tanginess but it also acts as a natural preservative. The meat can last in the fridge for a maximum of 24 hours but not more than that. Note that it doesn’t give the meat a longer shelf life like what curing salt can do.
- Sweet paprika. I used this to give the meat a bit of smokiness and a natural red color. You can also use smoked paprika if available.
- Salt and pepper. Add these to bring it all together. The salt, to balance the sweetness and the pepper, to give it a touch of spice.
How to cook Chorizo Pudpud
Cooking chorizo pudpud is easy and needs a little bit more stirring than usual.
First, heat the oil in a pan over medium heat. I recommend using a regular pan instead of a non-stick so the meat will easily caramelize. Note that the oil must be warm but not too hot to prevent the sugar from burning.
Stir occasionally until water evaporates and fat has rendered. You can stop cooking once the meat has turned brown but if you prefer some bits to be a little crispy, continue cooking and stirring until the desired texture is achieved. Watch it carefully! Season with more black pepper if preferred.
Pour over garlic rice and serve with egg a.k.a. LONGSILOG style! Drizzle the rendered fat for maximum satisfaction. This is entirely optional of course!
Love Filipino breakfasts? Try these recipes!
- Sweet and Spicy Beef Tapa
- Pork Bacon Tapa
- Homemade Chicken Tocino
- Tortang Talong
- Brown Pandesal
Filipino Pan de Coco
Chorizo Pudpud (Bacolod Skinless Longganisa)
- 1 kg /1000 grams ground pork with fat (preferably with 50% fat)
- 1 whole garlic ( finely minced)
- 1 tablespoon soy sauce
- 4 tablespoons white vinegar (I used coconut vinegar)
- 1 tablespoon sweet paprika (or smoked)
- 5 tablespoons brown sugar (packed, add more if preferred)
- 2 ½ teaspoons salt
- 3 teaspoons ground black pepper
- cooking oil (for frying)
- In a large mixing bowl, combine all the marinade ingredients. Stir until the sugar has completely dissolved. Add ground pork. Mix until well combined. You can do this either by hand or a large spoon.
- Transfer the mixture in a large resealable bag and marinate in the fridge for a minimum of 6 to 12 hours or freeze until needed (see notes). Seal it tightly or double wrap to prevent the smell from leaking.
- Add oil in a pan over medium heat. Note that oil should just be warm enough to sizzle the meat but not too hot as the sugar can burn easily. Fry until lightly brown to lightly toasted, stirring occasionally.
- Pour over garlic fried rice and egg (LONGSILOG style). Serve with vinegar dipping sauce if preferred! Enjoy!
Recipe Notes & Tips:
- The ratio of lean meat and fat is 50:50. You can adjust this but I recommend the mixture to be on the fatty side. Have your butcher grind you that perfect blend for convenience.
- Do a taste test before cooking. Scoop a tablespoon or two of the meat then fry. Adjust the seasonings accordingly thereafter.
- Marinate only for a maximum of 24 hours and cook right away.
- You can store the mixture in freezer-friendly bags for up to 1 week. Divide into portions if preferred.