Low Sodium Pork Longganisa
Discover the deliciously healthier twist on a Filipino breakfast classic with this Low Sodium Pork Longganisa recipe! Perfectly seasoned with a blend of garlic, coconut sugar, apple cider vinegar, and aromatic spices like paprika and annatto powder, this homemade longganisa delivers all the rich, bold flavors you love with less sodium. Using ground pork with a balanced fat ratio ensures juicy, tender sausages that are easy to shape by hand or with natural hog casing. Marinated overnight for maximum flavor, these sausages are pan-fried to a golden perfection and pair beautifully with steamed rice and zesty tomato salad. Whether served fresh or made ahead and frozen for later, this flavorful Filipino dish is a must-try for healthier meal planning without sacrificing taste. Enjoy a savory and sweet treat that makes every bite a satisfying experience!
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Recipe Information
Ingredients
- 500 grams ground pork (preferably with a good balance of fat)
- 6 cloves garlic, minced
- 3 tablespoons coconut sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon black pepper, ground
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 leaf bay leaf, ground into powder
- 1 teaspoon annatto powder
- 2 tablespoons water
- 1 tablespoon olive oil or pork lard
- natural hog casing (optional)
Instructions
In a large bowl, combine the ground pork, minced garlic, and coconut sugar. Mix thoroughly to make sure the flavors infuse well.
Add the apple cider vinegar, black pepper, paprika, onion powder, ground bay leaf, and annatto powder to the pork mixture. Mix again until all ingredients are evenly distributed.
Pour in the water and olive oil or pork lard. Continue mixing until the meat binds well and has an even, cohesive texture.
For best results, cover the mixture with plastic wrap and refrigerate for at least 1 hour to marinate and let the flavors blend together.
If using natural hog casing, rinse it under cold water and soak it in warm water for about 30 minutes. Flush the inside of the casing to clean it thoroughly.
Fill the casing with the pork mixture using a sausage stuffer, ensuring to prick any air pockets with a needle. Form each sausage into approximately 5-inch links. If you don’t have casing, shape the pork mixture into small logs by hand.
Once the sausages are formed, they can be cooked immediately or frozen for future use.
To cook, heat a non-stick skillet over medium-high heat. Add the longganisa and about 1/4 cup of water. Cover the skillet and let the water simmer.
Allow the water to evaporate completely. Once the skillet is almost dry, reduce the heat to low and continue cooking until the sausages render their fat and become a rich brown color, approximately 5-7 minutes.
Turn the longganisa frequently for even cooking and to prevent sticking.
Serve hot with steamed rice and tomato salad, or wrap in wax paper to create a grab-and-go delight.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 36.6 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1646 mg | 35% | |
*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.
