Description
Explore the robust flavours of Tuguegarao Longganisa—salty, garlicky, and tangy with cane vinegar, a classic from Northern Philippines.
Ingredients
Units Scale
- 1 kg coarsely minced pork (35% fat)
- 1 tbsp ground black pepper
- 2 whole head garlic, chopped
- 1 tbsp salt
- 3 tbsp sukang Iloko or cane vinegar
- 1 1/2 tbsp annatto oil
- hog casing
Instructions
- In a large mixing bowl, combine minced pork, ground pepper, chopped garlic, salt, sukang Iloko, and annatto oil. Mix gently to preserve the coarse texture.
- Using a sausage maker, fill hog casings with the pork mixture, sealing off the ends to form individual longganisas. Allow them to dry for a few hours.
- Once dried, store the Longganisa Tuguegarao in the freezer until ready to cook.
- To cook, simmer the longganisa in a cup of water until the water evaporates and the fat renders. Continue cooking until the longganisa is cooked on its own oil.