Homemade Malunggay Hotdog
Homemade Malunggay Hotdog
Ingredients
- 450 g ground pork, (pigue)
- 75 g pork back fat
- 1/4 cup ice cubes
- 2 tablespoons potato starch
- 1 1/2 teaspoons salt
- 1 tablespoon white sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon white pepper
- as needed vegetables, finely chopped, optional
Instructions
- 1
Ensure the ground pork (pigue) and pork back fat are kept very cold before starting the process.
⏱️ 2 min
- 2
In a food processor, combine the ground pork (pigue) and salt. Process for 60-90 seconds until the mixture becomes sticky and develops a paste-like consistency.
⏱️ 2 min
- 3
Add the cold pork back fat to the food processor with the pork mixture. Continue to process until the mixture is smooth and well combined.
⏱️ 2 min
- 4
While the food processor is running, slowly add the ice cubes, allowing them to fully incorporate into the meat mixture.
⏱️ 2 min
- 5
Add the remaining ingredients: potato starch, white sugar, garlic powder, onion powder, paprika, and white pepper. Process until the mixture is smooth, glossy, and emulsified. It is crucial to keep the mixture as cold as possible during this step to maintain its texture. If adding finely chopped vegetables, mix them in thoroughly at this stage.
⏱️ 5 min
- 6
Transfer the hotdog mixture into casings using a piping bag or sausage stuffer. Alternatively, shape the mixture tightly into hotdog forms by hand or using plastic wrap.
⏱️ 7 min
- 7
Chill the shaped hotdogs in the refrigerator overnight (at least 8 hours). This allows the flavors to meld and the hotdogs to firm up.
⏱️ 480 min
- 8
Gently steam the hotdogs for 20-25 minutes, or until the internal temperature reaches 72–74°C (162-165°F). Use a meat thermometer to ensure accuracy.
⏱️ 25 min
- 9
Immediately transfer the steamed hotdogs to an ice-bath for 10-15 minutes. This stops the cooking process and helps retain their shape and juiciness. After the ice bath, pat the hotdogs thoroughly dry with paper towels. Refrigerate or freeze for at least 4 hours before final preparation.
⏱️ 250 min
- 10
To serve, poach the hotdogs in simmering water for 3 minutes. Remove them from the water, then pan-fry with a little oil until lightly browned and heated through. Serve hot.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Malunggay Hotdog
- 450 g ground pork, (pigue)
- 75 g pork back fat
- 1/4 cup ice cubes
- 2 tablespoons potato starch
- 1 1/2 teaspoons salt
- 1 tablespoon white sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon white pepper
- as needed vegetables, finely chopped, optional
Instructions
- 1
Ensure the ground pork (pigue) and pork back fat are kept very cold before starting the process.
⏱️ 2 min - 2
In a food processor, combine the ground pork (pigue) and salt. Process for 60-90 seconds until the mixture becomes sticky and develops a paste-like consistency.
⏱️ 2 min - 3
Add the cold pork back fat to the food processor with the pork mixture. Continue to process until the mixture is smooth and well combined.
⏱️ 2 min - 4
While the food processor is running, slowly add the ice cubes, allowing them to fully incorporate into the meat mixture.
⏱️ 2 min - 5
Add the remaining ingredients: potato starch, white sugar, garlic powder, onion powder, paprika, and white pepper. Process until the mixture is smooth, glossy, and emulsified. It is crucial to keep the mixture as cold as possible during this step to maintain its texture. If adding finely chopped vegetables, mix them in thoroughly at this stage.
⏱️ 5 min - 6
Transfer the hotdog mixture into casings using a piping bag or sausage stuffer. Alternatively, shape the mixture tightly into hotdog forms by hand or using plastic wrap.
⏱️ 7 min - 7
Chill the shaped hotdogs in the refrigerator overnight (at least 8 hours). This allows the flavors to meld and the hotdogs to firm up.
⏱️ 480 min - 8
Gently steam the hotdogs for 20-25 minutes, or until the internal temperature reaches 72–74°C (162-165°F). Use a meat thermometer to ensure accuracy.
⏱️ 25 min - 9
Immediately transfer the steamed hotdogs to an ice-bath for 10-15 minutes. This stops the cooking process and helps retain their shape and juiciness. After the ice bath, pat the hotdogs thoroughly dry with paper towels. Refrigerate or freeze for at least 4 hours before final preparation.
⏱️ 250 min - 10
To serve, poach the hotdogs in simmering water for 3 minutes. Remove them from the water, then pan-fry with a little oil until lightly browned and heated through. Serve hot.
⏱️ 8 min