Pork Longganisa
Treat your taste buds to the rich, savory-sweet flavors of Pork Longganisa, a beloved Filipino sausage perfect for breakfast. This recipe combines ground pork with aromatic minced garlic, sweet brown sugar, tangy vinegar, and soy sauce, seasoned with paprika and black pepper for a delightful burst of flavor in every bite. The sausage filling is carefully encased and steamed before pan-frying to achieve a golden, caramelized finish. Ready in just under an hour, these flavorful sausages are best served alongside garlic fried rice and eggs for a traditional Filipino "silog" meal. Whether you're a fan of bold, comforting dishes or exploring Filipino cuisine, this Pork Longganisa recipe is a satisfying way to start your day.
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Recipe Information
Ingredients
- 500 grams ground pork
- 6 cloves garlic, minced
- 4 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 meter casing (hog or synthetic)
- 125 milliliters water (optional, for steaming)
- 2 tablespoons cooking oil
Instructions
In a large mixing bowl, combine the ground pork, minced garlic, brown sugar, soy sauce, vinegar, black pepper, salt, and paprika. Mix thoroughly using a spoon or your hands until well blended.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight to let the flavors meld.
Prepare the sausage casings by rinsing them under cold water to remove any salt if they're salted and soak them if necessary.
Using a funnel or sausage stuffer, fill the casing with the pork mixture. Be careful not to overstuff to avoid breaking. Twist the sausage length to about 3 inches long, ensuring each link is tightly packed.
Once all the mixture is used, tie off the open end of the casing securely.
In a skillet, add 125 milliliters of water (if steaming), and arrange the sausages in a single layer. Cover the skillet and turn the heat to medium. Steam the sausages for 10 to 12 minutes until the water evaporates.
Once the water has evaporated, add 2 tablespoons of cooking oil. Fry the sausages until cooked through and browned, about 8 minutes.
Serve the pork longganisa hot with garlic fried rice and fried eggs for a classic Filipino breakfast.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4413 mg | 192% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 35.6 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 392 mg | 8% | |
*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.
