If you are grinding the pork using a meat grinder, chill the pork for a few hours then chop into small pieces that will fit in the meat grinder.
Grind the pork coursely using a large hole meat grinder blade (5mm hole) and grind the pork.
Combine all the ingredients in a bowl. Mix until all the ingredients are well combined.
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.
Hang the longganisa and air dry for a few hours. Then store it 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.