Homemade Garlic Longganisa
Homemade Garlic Longganisa
Ingredients
For the Longganisa Mixture
- 900 g ground pork
- 150 g pork fat, (optional)
- 20 cloves garlic, finely minced
- 1/4 cup brown sugar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon paprika
- 2 tablespoons cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/4 cup cold water, or as needed to make mixture sticky
For Assembly and Cooking
- 1 meter natural hog casing, or as needed
- 1/4 cup water, for cooking
- 1-2 tablespoons oil, for frying
Instructions
- 1
Rinse the natural hog casing thoroughly under cold running water. Soak the casing in fresh water for 1 minute, then drain well. Set aside.
⏱️ 2 min
- 2
In a large mixing bowl, combine the ground pork, pork fat (if using), finely minced garlic, brown sugar, soy sauce, white vinegar, salt, black pepper, paprika, and cornstarch. Add about 1/4 cup of cold water and mix thoroughly with your hands until the mixture becomes sticky and well combined. Ensure all ingredients are evenly distributed.
⏱️ 10 min
- 3
Cover the bowl with plastic wrap and refrigerate the longganisa mixture for at least 2 hours to allow the flavors to meld and the mixture to firm up. This also helps with easier stuffing.
- 4
Attach the hog casing to a sausage stuffer or a funnel. Carefully stuff the longganisa mixture into the casing, being mindful not to overfill, which could cause the casing to burst. Once stuffed, twist the casing at desired intervals to form individual longganisa links. Secure each link by tying with kitchen twine.
⏱️ 15 min
- 5
Place the formed longganisa links on a tray and refrigerate for several hours or preferably overnight. This step allows the casing to slightly dry, which contributes to a better texture when cooked. After refrigeration, transfer the longganisa to the freezer and freeze overnight for storage.
- 6
To cook the longganisa, place the desired number of links in a pan. Add 1/4 cup of water to the pan. Cover the pan and cook over medium heat until the water completely evaporates. This steams the longganisa, ensuring it cooks through evenly.
⏱️ 10 min
- 7
Once the water has evaporated, add 1-2 tablespoons of oil to the pan. Continue to fry the longganisa over medium heat, turning occasionally, until they are golden brown on all sides and cooked through. Ensure the internal temperature reaches 71°C / 160°F for food safety.
⏱️ 10 min•🌡️ 71
- 8
Serve the homemade garlic longganisa hot with rice, fried eggs, or your favorite side dishes. Enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Garlic Longganisa
For the Longganisa Mixture
- 900 g ground pork
- 150 g pork fat, (optional)
- 20 cloves garlic, finely minced
- 1/4 cup brown sugar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon paprika
- 2 tablespoons cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/4 cup cold water, or as needed to make mixture sticky
For Assembly and Cooking
- 1 meter natural hog casing, or as needed
- 1/4 cup water, for cooking
- 1-2 tablespoons oil, for frying
Instructions
- 1
Rinse the natural hog casing thoroughly under cold running water. Soak the casing in fresh water for 1 minute, then drain well. Set aside.
⏱️ 2 min - 2
In a large mixing bowl, combine the ground pork, pork fat (if using), finely minced garlic, brown sugar, soy sauce, white vinegar, salt, black pepper, paprika, and cornstarch. Add about 1/4 cup of cold water and mix thoroughly with your hands until the mixture becomes sticky and well combined. Ensure all ingredients are evenly distributed.
⏱️ 10 min - 3
Cover the bowl with plastic wrap and refrigerate the longganisa mixture for at least 2 hours to allow the flavors to meld and the mixture to firm up. This also helps with easier stuffing.
- 4
Attach the hog casing to a sausage stuffer or a funnel. Carefully stuff the longganisa mixture into the casing, being mindful not to overfill, which could cause the casing to burst. Once stuffed, twist the casing at desired intervals to form individual longganisa links. Secure each link by tying with kitchen twine.
⏱️ 15 min - 5
Place the formed longganisa links on a tray and refrigerate for several hours or preferably overnight. This step allows the casing to slightly dry, which contributes to a better texture when cooked. After refrigeration, transfer the longganisa to the freezer and freeze overnight for storage.
- 6
To cook the longganisa, place the desired number of links in a pan. Add 1/4 cup of water to the pan. Cover the pan and cook over medium heat until the water completely evaporates. This steams the longganisa, ensuring it cooks through evenly.
⏱️ 10 min - 7
Once the water has evaporated, add 1-2 tablespoons of oil to the pan. Continue to fry the longganisa over medium heat, turning occasionally, until they are golden brown on all sides and cooked through. Ensure the internal temperature reaches 71°C / 160°F for food safety.
⏱️ 10 min•🌡️ 71 - 8
Serve the homemade garlic longganisa hot with rice, fried eggs, or your favorite side dishes. Enjoy!
⏱️ 3 min