Breakfast is the biggest meal of the day so make it the most appetizing one, too! Heat things up with some siling labuyo mixed into the pork longganisa mix and you’ve got sausages that can jumpstart your day with some spice.
What’s so great about this homemade longganisa recipe is that these are skinless pork longganisa so there’s no need for any special equipment but your hands and some skill in forming the meat into logs.
Spicy Skinless Pork Longganisa Recipe
Spicy Skinless Pork Longganisa Ingredients
- 1/3 kilogram ground pork
- 1/3 Cup brown sugar
- 1/2 tablespoon rock salt
- 3 tablespoons Soy Sauce
- 3 tablespoons Garlic peeled, finely chopped
- 1/2 teaspoon ground black pepper
- 1 piece siling labuyo (birds eye chili) seeded, chopped
- Oil for frying
- eggs to serve
- garlic fried rice to serve
- In a large bowl, mix ground pork, sugar, salt, soy sauce, garlic, pepper, and siling labuyo.
- Cut 12 square pieces of waxed paper. On a cutting board, lay down on a sheet of waxed paper. Spoon about 2 tablespoons of the pork mixture near the middle-bottom half of the wax paper. Spread out the meat to form a rough log. Fold the wax paper over the beef then using your thumbs, press the meat against the waxed paper. Roll closed. Repeat with remaining beef and waxed paper. Chill overnight or until ready to cook.
- When ready to cook, heat enough oil to cover the bottom of a nonstick frying pan and place over medium heat. Unwrap the longganisas and fry. Cook, turning regularly until completely browned on all sides and is cooked through. Remove from the pan and repeat with remaining longganisa. Serve while hot with garlic fried rice and fried eggs.