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Skinless Longganisa

Get this easy Skinless Longanisa recipe here! | wordpress-152313-459899.cloudwaysapps.comThe 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!

Get this easy Skinless Longanisa recipe here! | wordpress-152313-459899.cloudwaysapps.comThis 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.

Get this easy Skinless Longanisa recipe here! | wordpress-152313-459899.cloudwaysapps.comIt 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.

Get this easy Skinless Longanisa recipe here! |

Skinless Longganisa
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 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
  1. In a large bowl, combine all ingredients and mix until well blended. I usually use my hands.
  2. Cover the bowl and let it rest for at least 30 minutes before wrapping.
  3. Cut pieces of wax or parchment paper in 12x12cm sizes.
  4. 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.
  5. 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.
  6. 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.
Get this easy Skinless Longanisa recipe here! |


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 9 Comments
    1. Hi Maria, I’ve tried coconut vinegar, cane vinegar and apple vinegar (from Germany)…each worked fine so I do not think it matters what kind or brand.

  1. If I substitute soy sauce for the Annatto/Achuete powder how much soy sauce should I use? I live in an area that doesn’t have a lot of Asian grocers and I have difficulty finding specialty items. Also, how much is 500 grams of ground pork in pounds? Thank you.

    1. Hi Carolyn, the annatto powder is added usually just to have the redish color of longganisa. I would suggest to just skip it or use another natural red coloring that has no flavor. Soy sauce might make it saltier. 500g of ground pork is about 1.1 lbs.

    1. Hi Zara, there is really not so much difference since the soy sauce is too less, it was to add some color as well so they are not too pale. You can still add it of course.

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