This skinless pork longganisa is perfect for breakfast, or office, and school baon.
For days when you don’t know what to cook for breakfast or prepare as baon, it pays to have a batch of homemade longganisa in your freezer. All you have to do is let a portion thaw and then fry it.
Here’s the recipe:
Takes 20 minutes plus 3 hours chilling time
Makes 4 to 5 servings
400 grams ground pork
160 grams ground fat
1 tablespoon salt
3 tablespoons vinegar
1 tablespoon soy sauce
6 cloves garlic, chopped
1/4 cup brown sugar
1/2 teaspoon ground black pepper
12 pieces wax paper, cut into 4 x 4-inch squares
2 tablespoons oil
For the dipping sauce:
1/4 cup vinegar
1 clove garlic, chopped
1/8 teaspoon ground black pepper
1 ) In a mixing bowl, combine ground pork, fat, salt, vinegar, soy sauce, garlic, brown sugar, and ground black pepper. Mix well.
2) Get two tablespoons of the mixture and place it on wax paper. Roll lightly. Repeat for the remaining mixture. Chill for three hours.
3) Heat Golden Fiesta Palm Oil in a skillet over low hear. Fry longganisa.
4) Serve with vinegar mixed with garlic and ground black pepper.
Serve with fried rice for breakfast garnished with sliced cucumber, if desired. Or, pack in lunch box with vegetable salad on the side.