In a bowl, combine salt, curing salt, phosphate and anisado wine. Mix until the ingredients are dissolved.
Add in the ground pork, sugar, garlic, pineapple juice, paprika, black pepper, atsuete and MSG. Mix thoroughly until all the ingredients are well combined. Let it cure in a refrigerator for 12 hours.
Using a sausage stuffer or a funnel, stuff the meat mixture in hog casing and poke the air pockets with needles if needed. Divide the longganisa into 2 to 3 inch links by twisting and tie with strings. Store in a freezer and cook when needed.
To cook the longganisa. Heat pan with half a cup of water and put the longganisa. Bring to a boil and let is cook until the liquid has evaporated. Lower the heat and stir constantly to avoid burning and let it render its own fat then fry until golden brown.