Sweet and garlicky Chorizo Pudpud is a Bacolod-inspired skinless longganisa. It’s shapeless, casing-free and made with all-natural ingredients (no food coloring).
Prep Time10 minutesmins
Cook Time12 minutesmins
Servings: 4- 6 servings
Calories: 760kcal
Author: Mella
Ingredients
1kg/1000 grams ground pork with fatpreferably with 50% fat
5tablespoonsbrown sugarpacked, add more if preferred
2 ½teaspoonssalt
3teaspoonsground black pepper
cooking oilfor frying
Instructions
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!
Notes
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.