Skinless Longanisa
Skinless Longanisa
Ingredients
- 2 lbs ground pork
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons minced garlic
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1/2 cup white sugar
- 1 teaspoon MSG
- 1 teaspoon ground black pepper
- 1 teaspoon annatto powder
- 1 tablespoon soy sauce
- 1 teaspoon soy sauce
- as needed water
Instructions
- 1
In a large mixing bowl, combine the ground pork, salt, minced garlic, paprika, garlic powder, white sugar, MSG, ground black pepper, annatto powder, and soy sauce.
⏱️ 5 min
- 2
Using your hands, thoroughly mix all the ingredients until they are well combined and the mixture has a uniform reddish-orange color.
⏱️ 5 min
- 3
Take portions of the longanisa mixture and shape them into small, flattened, oval or disc-like patties, about 1/2-inch thick.
⏱️ 5 min
- 4
Place the shaped longanisa patties into a large pan in a single layer.
⏱️ 1 min
- 5
Add enough water to the pan to just cover the bottom of the patties. The water should come up about 1/4 to 1/2 inch.
⏱️ 1 min
- 6
Cook the patties over medium heat, allowing the water to boil and reduce. As the water evaporates, the fat from the pork will render.
⏱️ 10 min
- 7
Once the water has evaporated, continue cooking the patties, flipping them occasionally, until they are lightly browned and cooked through. This should take an additional 5-7 minutes.
⏱️ 7 min
- 8
Serve the cooked skinless longanisa hot with a fried egg and steamed rice for a complete meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Skinless Longanisa
- 2 lbs ground pork
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons minced garlic
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1/2 cup white sugar
- 1 teaspoon MSG
- 1 teaspoon ground black pepper
- 1 teaspoon annatto powder
- 1 tablespoon soy sauce
- 1 teaspoon soy sauce
- as needed water
Instructions
- 1
In a large mixing bowl, combine the ground pork, salt, minced garlic, paprika, garlic powder, white sugar, MSG, ground black pepper, annatto powder, and soy sauce.
⏱️ 5 min - 2
Using your hands, thoroughly mix all the ingredients until they are well combined and the mixture has a uniform reddish-orange color.
⏱️ 5 min - 3
Take portions of the longanisa mixture and shape them into small, flattened, oval or disc-like patties, about 1/2-inch thick.
⏱️ 5 min - 4
Place the shaped longanisa patties into a large pan in a single layer.
⏱️ 1 min - 5
Add enough water to the pan to just cover the bottom of the patties. The water should come up about 1/4 to 1/2 inch.
⏱️ 1 min - 6
Cook the patties over medium heat, allowing the water to boil and reduce. As the water evaporates, the fat from the pork will render.
⏱️ 10 min - 7
Once the water has evaporated, continue cooking the patties, flipping them occasionally, until they are lightly browned and cooked through. This should take an additional 5-7 minutes.
⏱️ 7 min - 8
Serve the cooked skinless longanisa hot with a fried egg and steamed rice for a complete meal.
⏱️ 1 min