A few blogs ago I made some skinless longganisa using lean ground pork. Although all the flavors of what longganisa should look and taste like was accounted for, they were a bit on the dry side due to the lack of porky fat. So tonight, I decided to revisit this recipe and use bacon as the ‘skin’ to make up for the lack thereof in fat content. Which, by the way, was an idea that our little guy suggested I should do.
So here we go…kicking it up a notch with hickory smoked bacon!
Ingredients/Directions:
- CLICK HERE for my skinless longganisa recipe.
- Use your favorite bacon (about 1/2 a package for 12 longganisa) and cut each strip in half.
- Wrap each longganisa with 1/2 bacon strip.
- Arrange in a small oven-safe skillet.
- Season with garlic, onions, and cilantro dried herbs (Found in most grocery stores) You can also use fresh chopped garlic, onions, and cilantro. TIP: Want to spice it up? Add a few pinches of red chili flakes or cayenne pepper alongside the herbs.
- Preheat oven to 350°F and cook for 30 minutes. Leave in the oven.
- Switch from ‘bake’ to ‘broil’ and cook for another 30 minutes. Turning each longganisa once so they brown evenly on all sides.
- Remove from the oven and serve.
