Sweet and Garlicky Pork Longganiza (Sweet & Garlicky Filipino Pork Sausage)

Living in another country has been good so far. I am enjoying how different the food product choices here in New Zealand are, compared to what we have in the Philippines. However, sometimes, I do crave for Filipino food, some of which I can actually buy from the Filipino store near our house. It is very convenient to have the shop so near me, but I still find it a bit expensive. One day, I was craving for longganiza. I realized I actually had all the ingredients at home, so I decided to make my own. I looked for recipes online and just decided to play around as usual. 😁

Pork longganiza is a pork sausage made of ground pork, spices and herbs (optional) that is one of the staple breakfast food in the Philippines. I like mine sweet and super garlicky. 

So here is how I made mine. It is pretty easy.

pork mixture

divide into portions

use baking paper to wrap each portion and mold them into logs

pinching it with your fingers helps

final product

cooking in water with oil

halfway there

left on was fried in oil while the right one was cooked in water with oil

SWEET AND GARLICKY PORK LONGGANIZA
Makes 6 pcs (5 inches) logs


INGREDIENTS:

• 250 g           ground pork 
•   30 g           brown sugar
•   30 g           garlic, minced
•   10 g           soy sauce
•     5 g           vinegar
•  3/4 tsp        fine salt
• 3/4 tsp         ground black pepper
•     7 g           water
•     3 g           cornstarch
•     2 drops    red gel food colouring

PROCEDURE:

1. Mix the ground pork, brown sugar, garlic, soy sauce, vinegar, salt and pepper together.
2. On a separate bowl, mix water and cornstarch together. Add to the pork mixture.
3. Add red gel food colouring.
4. Mix for as long as you can or until all ingredients have been mixed well with each other.
5. Divide into portions. It would be better if you weigh the entire mixture first and then divide evenly.
6. Form each portion into a log using a baking paper.
7. Freeze before cooking. If you are too hungry, you may just continue cooking. Although, be very careful as it will tend to disintegrate.
8. When cooking, you have two options. You may either fry in oil or cook in water (just enough to cover half the longganiza) first and then add oil when the water is about to fully evaporate. You can also opt to mix the oil to the water. Whichever you prefer.

NOTES:

• You may add as many garlic as you want. You may also add other spices and herbs. Feel free to experiment based on how you want it to taste like. 
• You may make the logs as big or as small as you like.
• I have tried cooking both by frying in oil and cooking in water with oil. I prefer the water and oil cooking because it leaves the longganiza moist inside. 
• Be careful not to overcook, the sugar in it easily burns. It is a pin to wash it off the pan. 😖 
• Enjoy!