Skinless Pork Longganisa

Skinless Pork Longganisa

• 1 kilogram of ground lean pork, 10% fat
• ·         ¼ cup of brown sugar
• ·         1 tablespoon of rock salt
• ·         1 tablespoon of Worcestershire sauce
• ·         3 tablespoons of soy sauce
• ·         1 tablespoon of finely chopped garlic
• ·         ½ teaspoon of ground black pepper
• ·         4 1/2 inches x 3 inches wax paper

Direction:

If you already have all the ingredients, what you need to do first is to combine them all in a big bowl. Make sure everything is thoroughly mixed so the flavor is equally distributed in the meat. To make sure you achieve that, you will have to knead the ingredients with your hands. Don’t forget to wash your hands first before doing so! Or wear cooking gloves before letting your fingers dive into the bowl of the meat mixture.
- See more at: http://ffemagazine.com/skinless-longganisa/#sthash.cGBZGRqo.dpuf

• 1 kilogram of ground lean pork, 10% fat
• ¼ cup of brown sugar
• 1 tablespoon of rock salt
• 1 tablespoon of Worcestershire sauce
• 3 tablespoons of soy sauce
• 1 tablespoon of finely chopped garlic
• ½ teaspoon of ground black pepper
• 4 1/2 inches x 3 inches wax paper

Cooking Instructions: 

If you already have all the ingredients, what you need to do first is to combine them all in a big bowl. Make sure everything is thoroughly mixed so the flavor is equally distributed in the meat. To make sure you achieve that, you will have to knead the ingredients with your hands. Don’t forget to wash your hands first before doing so! Or wear cooking gloves before letting your fingers dive into the bowl of the meat mixture.

In the Philippines, longganisas normally have a hint of reddish color because of the extensive curing it goes through. If you want your skinless longganisa to appear more authentic, you can always add a bit of red food coloring to the pork mixture to have that “cured” look.

As a substitute for the hog casings, you will need kitchen wax paper to form the longganisa’s cylindrical shape. You will have to do this to make sure your longganisa will not crumble or deform once you fry it.  Place two to three tablespoons of the pork mixture on your wax paper, check that no meat is spilling, and roll the paper around. When you’re done, it should look like this:

Once you wrapped all the pork mixture in wax paper, put them in the freezer for at least three hours. However, overnight refrigeration is recommended so the meat will really absorb all the ingredients, making it more delicious.

If you’re ready to cook, unwrap the skinless longganisas from the wax paper and fry them in a pan using a bit of cooking oil.

Once cooked, drain the skinless longganisa in a paper towel to rid off the excess fat and serve them with sunny side up egg and fried rice for your very own longsilog.

source :  ffemagazine