Longganisa is a processed food either made of pork or chicken. It is usually packed in Pig's dried colon skin and flavored with different spices and preservatives that can last for weeks when refrigerated. It can also be prepared as skinless by packing with food plastic but removing the plastic is a bit messy when frying Longganisa is commonly cooked by frying, but some people make some different experimental cooking procedures. There are two types of longganisa: the classic longganisa with spices and unsweetened which commonly found in the province of Nueva Ecija and the sweetened longganisa which is the most familiar kind for every Filipino. Longganisa is usually served during breakfast but it can also be a burger patty when flatten and added with burger ingredients like mayonnaise and lettuce.
Ingredients in Making Skinless Pork Longganisa:
- 1 kg. of lean pork
- 5 cloves of minced garlic
- 1 tsp ground black pepper
- 2 tsp salt
- 3 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp anise seeds (optional)
- 1/2 tsp iodized salt
- Mix all the ingredients thoroughly.
- Try to taste a bit to check the salt.
- Pack with dried pig colon or food plastic.
- Tie up both ends with equal intervals depending on your desired size.
- Refrigerate
- On a pan, heat a small amount of oil in on a medium heat.
- Put the longganisa, lower down the heat.
- slowly and gradually cook longganisa
- Turn it upside down when it becomes brown.
- cook until the other side becomes pale brown.
- Serve with rice or make it as longganisa burger.