Pork Longganisa

PORK LONGGANISA

• 7kls ground pork meat (Casim or Pigue)
• 3kls ground pork fat
• 1kl Brown Sugar
• 2 big can condensed milk
• 100 grams iodized salt
• 800 grams garlic, minced
• 165 grams Lea & Perrins Worcestershire sauce (small bottle)
• 100 grams Delmonte Cane Vinegar
• 20-30 grams ground black pepper 
• 20 grams MSG
• 100 grams Accord (optional)
• 750 grams Hog Casing (bitukang kayod)  You can also  wax paper  place the longganisa in an ice candy plastic bag

Cooking Instructions:

1. For the pork meat and pork fat make sure that you ground them twice.
2. Mix all the ingredients by hands.  Ensure to mix all the ingredients together thoroughly.  The longer you mix them the better.
3. Cover the mixture and place inside the refrigerator for at least 24 hours before placing them in the hog case (or cover with a wax paper or ice candy plastic bag)  
4.  After 24 hours, fry a small amount for taste testing. Adjust salt or sugar according to taste.
5. Place longganisa in hog casing or in an ice candy plastic bag or roll it covered with wax paper.
6. If the longganisa is placed in hog casings, cook inside a turbo broiler for at least 1 hours. Let the longganisa cool down.

Skip this procedure if you decide to use wax paper or ice candy plastic bags. 

7. Store in the freezer until cooking time

How to Cook the Longganisa:

1. Pour water on frying pan then add longganisa, bring to boil and simmer until all the liquids have evaporated. 

* remove plastic or wax paper before cooking in water.

2.  Add oil and fry in low fire until all sides turned to brown.

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