Step-by-Step Instructions

1. 1.Prepare Cebu Chorizo Mixture

   Grind the pork meat and fat. Add minced garlic and chopped chili to the ground pork. Season with salt, black pepper, Mallorca wine, general seasonings, tocino powder (optional), cornstarch, patis (fish sauce), and sugar. Mix all ingredients very thoroughly until well combined.

2. 2.Stuff and Link Chorizo

   Stuff the prepared mixture into cleaned hog casings. Tie the stuffed casings into small, round links.

3. 3.Cook Cebu Chorizo (Frying Method)

   Place the chorizo links in a pan with water and bring to a boil. As the water evaporates, the chorizo will start to render its fat. Prick the chorizos with a fork or tongs to release more fat. Continue frying for 10-15 minutes until the chorizos are cooked through and golden brown.

4. 4.Cook Cebu Chorizo (Grilling Method)

   Alternatively, grill the chorizo over charcoal until cooked and slightly charred, ensuring even cooking.

5. 5.Sauté Aromatics for Pasta

   Heat extra virgin olive oil in a pan. Sauté minced garlic and sliced onions until fragrant. Add a small amount of broth to the pan to prevent the garlic from burning.

6. 6.Cook Chorizo and Sauce

   Add sliced Cebu Chorizo to the pan and cook for a few minutes. Season with salt, black pepper, sugar, and dried chili flakes. Pour marinara sauce into the pan and stir well. Simmer the sauce for a few minutes to allow the flavors to penetrate and meld.

7. 7.Combine with Pasta

   Add cooked pasta to the pan and toss to coat evenly with the sauce.

8. 8.Serve Cebu Native Chorizo Pasta

   Plate the pasta, garnish with fresh chopped parsley, and serve immediately with toasted bread on the side.