Step-by-Step Instructions

1. 1.Prepare the Pork

   Start by grinding the pork. The video recommends using a mix of 'pigue' (pork shoulder) for lean meat and backfat, aiming for a 60% lean meat to 40% fat ratio for optimal juiciness and flavor. Ensure the pork is clean and free from hair before grinding.

2. 2.Grind the Garlic

   Next, grind the fresh garlic using a meat grinder. The video emphasizes using fresh garlic for a more authentic and stronger flavor compared to powdered garlic.

3. 3.Combine Ingredients

   In a large container with the ground pork, add the freshly ground garlic, brown sugar, paprika, two large eggs, ground black pepper, salt, soy sauce, and vinegar. These quantities are for a 2kg batch of pork.

4. 4.Mix Thoroughly

   Wearing gloves, thoroughly mix all the ingredients by hand. Ensure that the spices and liquids are evenly distributed throughout the ground pork mixture. Continue mixing until the mixture is well combined and slightly sticky.

5. 5.Marinate the Mixture

   Cover the mixture and refrigerate it for at least 30 minutes to 1 hour. For best results and deeper flavor, marinate it overnight. This step allows the flavors to meld and the mixture to firm up, making it easier to handle.

6. 6.Portion and Form

   Once marinated, take approximately 50 grams of the mixture for each longganisa. Place the portioned mixture onto a piece of wax paper. Shape it into a cylindrical form, resembling a small sausage.

7. 7.Wrap the Longganisa

   Carefully roll the wax paper around the formed longganisa, twisting the ends to seal it. This helps maintain its shape and prevents it from sticking together when stored.

8. 8.Package for Storage (Optional)

   For commercial purposes or longer storage, vacuum seal the wrapped longganisa. The video shows packaging 300g packs, each containing 6 pieces of longganisa. Label the packages with product name, weight, and storage instructions.

9. 9.Freeze

   Place the packaged longganisa in a freezer for storage. It can last up to 3 months when properly frozen.

10. 10.Cooking Instructions

    To cook, remove the longganisa from the freezer and thaw slightly. Remove the wax paper. Pan-fry the longganisa over medium heat until it's golden brown and cooked through, about 10-15 minutes. You can add a little water to the pan and cover it to steam the longganisa first, then uncover and fry until browned.