Monday, August 29, 2011

Lucban-made Longganisa Filipino Recipe

This is a fresh homemade version that doesn’t involve any curing so it must be frozen within 3 days of making.

2 lbs pork belly or medium ground pork
1 tbsp + 1/2 tsp rock salt
2 tbsp + 1 tsp paprika
1 tbsp + 1 tsp garlic powder
1 tsp dried oregano
2 tsp sugar
1/2 c Filipino vinegar
Pork back fat
Sausage casings

If using pork belly, grind in a meat grinder or chop with a cleaver(s). Do not grind it too finely. Add rock salt. Roast the paprika, garlic powder, and oregano in a hot pan until smoky. Add to the mixture together with the sugar and vinegar. Mix to combine. Cut small cubes of the pork back fat, about 3 to 4 tbsps, then add to the mixture and mix thoroughly. Let the mixture sit for about 30 minutes. Soften the sausage casings in warm water then pour vinegar through them. Stuff the casings with the meat mixture and form into links. Place in refrigerator and let sit covered for at least 8 hours. To cook, shallow fry in hot oil.

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