½cup+ 2 tablespoon brown sugarloosely packed, see note 4
2teaspoonsground black pepperadd 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 cornstarch. Mix until well combined. You can do this either by hand or with a large spoon.
Transfer the mixture to a large resealable bag and marinate in the fridge overnight for 24 hours.
DO A TASTE TEST before shaping the meat into longganisa rolls. Scoop a tablespoon or two of the meat then fry in hot oil. Adjust the sugar/salt/vinegar/black pepper based on preference.
Using your hands, divide the mixture and roll each piece into longganisa shape. Wrap each piece in a 4"x 3" wax paper. Pop in the freezer for 20 minutes to help retain the shape through the cooking process. Arrange in a zip bag if you're planning to cook it at a later time.
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.
Salt- use sea salt or kosher salt. Do not use iodized or table salt.
Vinegar options: coconut vinegar, cane vinegar, rice vinegar, red and white wine vinegar.
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.
Sugar - can be reduced up to ⅓ cup for a less sweet longganisa
Storage and shelf life: Arranged wrapped longganisa in a freezer-safe container or zip bag. Freeze for up to 1 month. Thaw before cooking.