Breakfast · 30 min · filipino

Garlicky Pork Longganisa

✓ USDA-verified nutrition data

Ingredients

• 2 lb Ground pork
• 10 cloves Garlic
• 1/3 cup Brown sugar
• 1/4 cup Soy sauce
• 3 tbsp Cane vinegar
• 2 tsp Salt
• 2 tsp Black pepper
• 1 tsp Paprika

Steps

1. Mince the garlic very fine — in longganisa the garlic is a headline flavor, not a background note.
2. Mix the pork with the garlic, sugar, soy sauce, vinegar, salt, pepper, and paprika until the mixture turns tacky and cohesive, about 2 minutes of kneading.
3. Divide into 12 portions and roll each into a plump 3-inch log; the vinegar keeps the texture springy.
4. Refrigerate the logs at least 6 hours so the cure firms up and the flavors marry.
5. Simmer in a skillet with 1/2 cup water over medium heat, 10 minutes, turning once — the water cooks them through gently.
6. Uncover, add a slick of oil, and fry 6 to 8 minutes, turning, until the skins blister and caramelize. Serve with garlic rice, fried egg, and a sharp vinegar dip to cut the richness.

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