This is another variant of longganisa which is popular in Imus Cavite called adobo longganisa. If adobo is one of your favorite dishes, then I think this is a kind of longganisa that you will love to eat also. This is similar to Vigan or Lucban longganisa because it is garlicky and salty and not sweet as the common longganisa. But its up to you if you want to put a little sugar on this longganisa because some pork adobo has some sugar in it. That is also how I cook my adobo with a little sweet taste.
- 1 kilo ground pork
- 125 grams garlic, minced
- ½ Tbsp. ground black pepper
- ½ tsp. salt
- ⅛ cup vinegar (sukang iloko)
- ⅛ cup soy sauce
- 1 Tbsp. atchuete seeds
- 2 Tbsp. cooking oil
- 3 pcs laurel leaves
- hog casing
- To make atchuete oil, in a pan, heat cooking oil and put atchuete seeds and laurel leaves. Fry the in low heat until the oil turns color red. Cool and strain the seeds from the oil. Set aside the atchuete oil.
- In a mixing bowl, combine ground pork, garlic, black pepper, salt, vinegar, soy sauce, and atchuete oil. Mix well until all the ingredients are well combined.
- Store in the refrigerator overnight or at least 3 hours before stuffing in the hog casing. If you are using dried hog casing, soak in warm water for 30 minutes before using.
- Using a sausage stuffer or a funnel, insert the first end of the hog casing on the funnel and fill it with the meat mixture. Divide the longganisa into 2 to 3 inch links by twisting and tie with strings.
- Dry under the sun for half a day or at least 3 to 4 hours before cooking or storing in the freezer. To cook the longganisa, put a small amount of water in a pan and boil unit the liquid evaporates. Then fry with a some cooking oil until brown.