Easy Skinless Longganisa (Sweet and Garlicky)
This sweet and garlicky longganisa is so easy to make. No special equipment required and no individual wrapping too.
Prep Time 15 minutes
Cook Time 10 minutes
Marinate 6 hours
Servings 20 -25 rolls
- 1 kg /2 lbs ground pork with fat
- cooking oil for frying
- 1 whole garlic finely minced
- 1 tablespoon + 2 tsp soy sauce
- 5 tablespoons white vinegar i used coconut vinegar
- 1/4 cup pineapple juice I used del monte
- 3 teaspoons paprika
- 6 tablespoons brown sugar add more if preferred
- 2 1/2 teaspoons salt add more if preferred
- 2 teaspoons ground black pepper add more if preferred
In a large mixing bowl, combine all the marinade ingredients. Stir until the sugar has completely dissolved.
Add the ground pork and pork fat. 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.
Using your hands, divide the mixture and roll each piece into longganisa shape. Transfer onto a tray or plate. Pop in the freezer for 10 minutes to help retain the shape through the cooking process.
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 and flip continuously until all sides are brown. This will help lock in moisture and hold shape more firmly as they continue to cook.
Turn heat down to a low. Fry for a further 5 to 10 minutes until cooked thoroughly.
Serve garlic rice and egg (LONGSILOG style). Suggested dipping sauce is vinegar with chopped garlic and onions.
- In this recipe, the ratio of lean meat and fat is 60:40. You can adjust this but I recommend at least a 70:30 ratio. Have your butcher grind you that perfect blend for convenience.
- DO A TASTE TEST before shaping the meat into longganisa rolls. Scoop a tablespoon or two of the meat then fry. Adjust the seasonings accordingly thereafter.
- After doing the final adjustments with the seasonings, divide the mixture into portions. Place the mixture that you’re not going to cook in a freezer-safe container and freeze for a maximum of two weeks. I divided mine into two portions (500g each) and kept the half in the freezer.
- You can also shape these into a patty i.e. burger style.