I love longganisa. Specially the Vigan longganisa. I love its pungent aroma and its garlicky taste. First time I ate this was during my college days when my friend, who happened to be an Ilocano, cooked this for dinner. From that point, it became my favorite longganisa.
I ate different kind of longganisa that my mom bought from the market. I like some of those but nothing was able to get the flavor I want. With half a kilo of ground pork in the fridge and some readily available spices in the pantry, this will be my quest for the longganisa that will satisfy my palate.
1/4 cup Parsley, finely chopped
6 cloves Garlic, minced
1 Tablespoon Black Pepper
1 Tablespoon Rock Salt
1 Tablespoon Spanish Paprika
3 Tablespoon Red Wine Vinegar
1/4 cup Brown Sugar
500 grams Ground Pork (20% to 30% fats is good, though I think mine has little fats
since this is a pop-up recipe)
1 piece Beaten Egg (Since I’m making a skinless longganisa, the egg acts as binder.
You can omit this if you decided to stuffed this in pork casing)
Combine everything in a bowl. Mix well, don’t be shy to use your hands, just make it sure that its clean. Refrigerate for at least 4 hours for maximum flavor absorption before wrapping. I wrapped mine in a clean plastic about 6in x 5in.
If you used the right amount of fats, 20% – 30%, you can cook the longganisa with little amount of water. Boiling it until the water evaporates and the longganisa cooke din its own fats. Since mine has little fats, I had to use oil for frying.
HOW DOES IT TASTE?
This longganisa recipe is pungent and it can really filled the room with its aroma. My officemate has to spray Lysol just to clear the air (Who cares? This is really good.) You can actually taste the rich flavor of garlic, the spiciness of black pepper, a subtle saltiness and sweetness, and that tangy flavor from the red wine vinegar. Fried some rice, sunny side up egg, sliced tomatoes and garlic vinegar as a dipping sauce and its heaven.
Next time, I’ll buy ground pork with 30% fats for more flavorful taste.