A small, four-plate setting on our dining room table alongside a menagerie of sliced cherry tomatoes, red pearl onions, crushed garlic, atop with a drizzle of soy sauce. We can’t forget the generous portion of steam white rice, of course. This was my childhood recollection of longganisa back home in the Philippines at the age of 7. It was all I needed to make for a humble meal spent with my family– mom, dad and my lola (grandmother in Tagalog). I recall accompanying my lola to pick out a bundle of fresh longganisa hanging in abundance on sharp hooks along the beams of the roof inside the marketplace. It was something I always looked forward to…
Today, what I have for you is a skinless version of longganisa–an inspired recipe from Yummy, a Philippine-base magazine. Please enjoy! Kain na tayo… (Let’s Eat…in Tagalog)
- 1 kilo/2.20 lbs lean ground pork
- 1/3 cup brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon Worcestershire sauce
- 3 tablespoons soy sauce (I used a Filipino brand soy sauce)
- 3 tablespoons minced garlic (I used about 3 cloves)
- 1/2 teaspoon ground black pepper
- Oil for frying (I used olive oil)
- Salt and pepper, to taste
- Parsley, for garnish.
- Mix all the ingredients in a large bowl. Set aside in the refrigerator for at least one hour. (Since the ground pork I used was fresh and cool, I cooked it right away).
- Roll a small amount of the pork mixture (about 1 1/2 tablespoons) into a log. Repeat with remaining pork mixture. Wrap, in individual wax paper (take a six-inch and cut in half) any remaining portions you will not use and store in the freezer for up to a month or until ready to cook.
- When ready to cook, heat oil in a wok or frying pan. Fry the unwrapped longganisa in batches until fully cooked. ( I used a cast-iron skillet to serve it directly from the pan to the table).
- You can garnish with tomatoes, onions, garlic, and parsley by adding it onto the pan/ or skillet and cooking it slightly for about 2 minutes. Drizzle with olive oil, season with salt and pepper. Garnish with a pinch of parsley.