Ate Shaine's Skinless Longganisa Recipe

Step 1: Grind the Pork

Prepare 2kg of pork, using a mix of 'pigue' (lean pork) and backfat. A ratio of 60% lean meat to 40% fat is recommended for juiciness. Grind the pork using a meat grinder. Ensure the pork is clean and free from hair before grinding.

Step 2: Grind the Garlic

Grind 1-2 heads of fresh garlic using the same meat grinder or finely mince it.

Step 3: Combine Ingredients

In a large container with the ground pork, add the ground garlic. Then, add 1-2 cups of brown sugar, 1 tablespoon of paprika, 2 large eggs, 1 tablespoon of ground black pepper, 1 tablespoon of salt, 1-2 tablespoons of soy sauce, and 1/4 cup of vinegar.

Step 4: Mix Thoroughly

Wearing gloves, thoroughly mix all the ingredients by hand until well combined. Ensure that all spices and liquids are evenly distributed throughout the meat mixture. This step is crucial for flavor and texture.

Step 5: Marinate the Mixture

Cover the meat mixture and refrigerate it for at least 30 minutes to 1 hour. For best results, marinate overnight. This allows the flavors to meld and the longganisa to firm up, preventing it from crumbling during cooking.

Step 6: Portion and Shape

Once marinated, take approximately 50g of the longganisa mixture. Place it on a piece of wax paper. Shape the mixture into a cylindrical longganisa form, then roll it tightly in the wax paper to create individual pieces.

Step 7: Package (Optional for Business)

For business purposes, vacuum seal the longganisa in packs of 300g (approximately 6 big pieces per pack). Label the packages with your brand and product information. Keep frozen.

Step 8: Cook the Longganisa

To cook, remove the longganisa from the wax paper. Pan-fry or grill until cooked through and golden brown. Serve hot with rice.

• Use a 60% lean pork to 40% backfat ratio for the best flavor and juiciness.

• Ensure the pork is fresh and clean before grinding.

• Mix all ingredients thoroughly by hand to ensure even distribution of flavors.

• Marinate the mixture in the refrigerator for at least 30 minutes to 1 hour, or preferably overnight, for the flavors to fully absorb and for the longganisa to hold its shape better when cooked.

• Consider making chicken skinless longganisa as an alternative for those who prefer not to eat pork or want a leaner option.

• For business, focus on social media marketing and provide good quality images for resellers to use.

• Chicken Skinless Longganisa