Low Fat Pork Longganisa
Savor the deliciously savory flavors of classic Filipino breakfast with a healthy twist in this Low Fat Pork Longganisa recipe! Made with lean ground pork that's at least 90% lean, this version offers all the sweetness and garlicky goodness of traditional longganisa while being lower in fat. A perfect blend of bold seasonings like paprika, vinegar, and low-sodium soy sauce ensures a vibrant, authentic taste without compromising on health. The natural hog casing gives it that signature sausage texture, while the recipe allows you to prepare and store these delectable links for future meals. Whether served sizzling hot alongside steamed rice and eggs or tucked into a freezer for later, this guilt-free longganisa will become a breakfast staple. With its easy-to-follow instructions and balanced mix of flavors, this recipe is your answer to enjoying a Filipino comfort food classic in a healthier way!
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Recipe Information
Ingredients
- 500 grams lean ground pork (at least 90% lean)
- 6 cloves garlic, minced
- 2 tablespoons white vinegar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 1 tablespoon cane sugar
- 1 tablespoon olive oil
- 3 meters natural hog casing, soaked and rinsed
Instructions
In a large mixing bowl, combine the lean ground pork, minced garlic, white vinegar, low-sodium soy sauce, brown sugar, freshly ground black pepper, paprika, salt, and cane sugar.
Mix the ingredients thoroughly using a spoon or clean hands until everything is well incorporated. This might take a few minutes to ensure that the flavors are evenly distributed.
Before casing, take a small amount of the mixture and cook it in a pan to taste. Adjust seasoning if necessary, particularly the salt and sugar to suit your preference.
Prepare the natural hog casing by soaking it in water and rinsing thoroughly to remove excess salt. Drain and set aside.
Attach a filling tube to your sausage stuffer or a sturdy piping bag. If using a piping bag, use a large nozzle. Carefully slide the casing onto the tube, leaving a small overhang at the end.
Fill the casing with the pork mixture, taking care not to overfill, which could cause the casing to burst. Gently squeeze the mixture into the casing while holding the end tightly to prevent it from slipping.
Once the casing is filled, tie off the end. Twist the longganisa into 4-5 inch links, pinching and twisting the casing between each link.
In a non-stick skillet, heat the olive oil over medium heat. Add the longganisa links and cook slowly for about 10-15 minutes, turning frequently, until browned and cooked through.
If you want to store the longganisa for later, arrange them in a single layer in a freezer-safe container or zip-top bag, separating layers with parchment paper, and freeze.
Serve the low-fat pork longganisa hot with a side of steamed rice and eggs for a complete meal.
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 4.8 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 3.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
