Monday, March 16, 2009

Skinless Longanisa

750 grams of ground pork with a little fat,
a head of garlic - crushed,
A tablespoon of rock salt,
half a cup of brown sugar,
ground black pepper

Combine first the crushed garlic, salt, sugar and ground black pepper on a glass bowl until all wet with the juice of garlic, then add the ground pork. Mix thoroughly (mas masaya i-mix by hand ito). Refrigerate overnight or for at least an hour. Cut square pieces of aluminum foil 5"x5" will do. Form into a log (I used 1 heaping tablespoon) then place on a foil and roll tightly. Do this with all the remaining mixture. Your skinless longganisa is ready for cooking after chilling for two hours, make sure you take off the foil before fying. You can stack the remaining portions on a sealed container in the freezer for weeks :-)

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