Longanisa Recipe – Skinless Longganisa
Love these! Its great for breakfast and any other snacks you can think of Filipino style!! Since my move back to California, I have not been able to find any Filipino store (oriental) besides driving to LA or Orange County. I reside in San Bernardino County in the Inland Empire area. This is called the High Desert County! I went from the Lowcountry to the High Country…Am sure I will find some Filipino store/restaurant…this place has grown since the last time I went thru here..which was like over 20 years ago! LOL.. Hope you enjoy all the recipes that I’ve share with all of you and thanks again to Philippines Foods & Recipes
Longganisa is a native delicacy here in the Philippines. The seasonings vary depending on the regional origin. Lucban and Vigan longganisa are garlicky, for instance. Longganisa comes in various sizes as well. Some are made with beef or chicken instead of pork. Sweet or spicy, small or large, longganisa is a popular Filipino breakfast item.
500 g. of ground lean pork
3 tbsps. of finely minced garlic
1 onion, finely chopped
2 tbsps. of tomato paste
2 tbsps. of rice vinegar
2 tbsps. of soy paste
1 tsp. of salt
1 tsp. of pepper
4 tbsps. of dark brown sugar
1 tbsp. of fine unsweetened bread crumbs
1 egg, beaten
1 c. of cooking oil
12-15 pcs. of kitchen wax paper, 6? x 6? in size
1). Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1? to 1-1/3? thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.
2). Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels.
Enjoy eating your skinless longanisa. It is best served with fried eggs and garlic fried rice.