INGREDIENTS:
- 1 kg coarsely ground pork
- Hog casing (bought from a local meatshop)
- 7 cloves garlic, chopped (you may add more if preferred)
- 3 tbsp sukang Iloko (or any cane vinegar)
- 1 tbsp salt
- 1 tbsp ground black pepper
- 1 & 1/2 tbsp oil cooked with achuete
- Cooking/ kitchen twine
HOW TO COOK:
- In a large bowl, combine the ground pork, garlic, sukang Iloko, oil with achuete, salt, and black pepper together. Mix together but retain coarse texture.
- Fill up the hog casing with the mixture.
- Tie ends of each longganisa piece with the cooking twine.
- Air dry the longganisa.
- Once dry, store in the freezer or if you will consume it later.
- To cook, render its fat and add a small amount of water. Cook until all the fat is rendered.
- Serve with garlic fried rice and egg then add some fresh tomatoes and a vinegar dipping sauce for a complete meal! Enjoy!
IMAGE: skiptomalou.net
Also try: Homemade Longganisa Macau
