The smell of Longganisa being cooked is enough reason to get up in the morning. I don’t know about you, but in my (totally biased) opinion, Filipino breakfast are the best and there are so many choices. Heavy or light, sweet or savory and so on…think Tocino, longganisa, tapa, danggit, arroz caldo, tamales, suman, pandesal, champorado with tuyo, garlic fried rice and let’s not forget taho! Those are just some of my favorites.
But Longanissa is not limited to being a breakfast food, it can be served for lunch and dinner too, well at least I could eat them anytime of the day without complaint!
This recipe of skinless Longganisa is actually very similar to my old Longanisa post. Except, obviously this is not encased, thus skinless (duh!) and I also added Annatto/Achuete powder and omitted the soy sauce in this recipe. Another difference is that I only used lean ground pork instead of mixing it with pork fat. I did this so to avoid them from shrinking while cooking and because it’s all lean meat, they are firmer and will not easily crumble.
It would have been perfect if I had fried garlic rice to go with it, I know. But I didn’t have leftover rice and I could have not really waited much longer to make one from my freshly cooked rice. Even the time spent taking these shots was like a torture while I can smell the sweet savory and garlicky aroma of the Longganisa.
- 500 grams ground lean pork
- ½ cup brown sugar
- 2 Tablespoon vinegar
- 5 big cloves garlic, chopped finely
- 1 teaspoon ground black pepper
- 4 teaspoon Annatto/Achuete powder
- 1 Tablespoon salt
- 1 Tablespoon flour
- In a large bowl, combine all ingredients and mix until well blended. I usually use my hands.
- Cover the bowl and let it rest for at least 30 minutes before wrapping.
- Cut pieces of wax or parchment paper in 12x12cm sizes.
- Spoon a spoonful of the meat into a wrapper and spread along one side forming a log, approximately 8-10cm long and 2cm thick. Roll and wrap then fold both ends to close and seal.
- Place the Longganisas in a plastic bag or box and store in the fridge at least overnight before cooking. It can be in the fridge for several days or store in the freezer if planning to store longer.
- To cook, remove wax paper and fry in 3-4 Tablespoon oil over medium heat, turning a few times until all sides are browned and cooked through.