Lucban Longganisa
Unveil the enticing flavors of tradition with the Lucban Longganisa recipe, fusing succulent ground pork with a blend of garlicky undertones and subtle tanginess, all encased in hog casings, delivering a taste of culinary heritage straight from Lucban, Quezon province.
Servings: 2 dozen
Calories: 254kcal
Ingredients
- 1 kilo ground pork lean pork belly or pork shoulder
- 3 tsp. rock salt
- 7 tsp. paprika
- 3 Tbsp. minced garlic
- 1 tsp. dried oregano
- 2 tsp. sugar
- 1/2 cup cane vinegar
- 1/4 cup pork fat cut into small cubes
- Dried hog casing or sausage casing about 1 inch diameter
Instructions
How to make Lucban Longganisa:
- Remove the skin from the pork and chop it in small pieces. Grind the meat using a meat grinder or just buy lean ground pork if you don't like to grind it yourself.
- Combine ground pork, pork fat, salt, paprika, garlic, oregano, sugar and vinegar. Mix thoroughly until the ingredients are combined. Let it stand for 30 minutes.
- Soak the dried hog casing in warm water for 3 minutes. Stuff the casing using a funnel or a sausage stuffer with the meat mixture then tie the first end and about 2 to 3 inches apart to make links of longganisa. It depends on how long you want your longganisa.
- Refrigerate for at least 8 to 12 hours before cooking or you can store it in the freezer.
- To cook the longganisa, fry it in hot oil until brown. Best served with fried egg and fried rice with spiced vinegar dipping sauce.
Notes
Cooking Tips:
- Balancing Flavors: Achieve the perfect harmony of garlicky and tangy flavors by allowing the meat mixture to stand for 30 minutes before stuffing the casings, allowing the ingredients to meld and develop their distinct taste.
- Casings Made Easy: Soften dried hog casings by soaking them in warm water for about 3 minutes; this simple step makes stuffing the casings with the meat mixture a breeze, ensuring your longganisa links are uniform and flavorful.
- Appy Curing: Elevate the taste by hanging in a well ventilated area the formed longganisa links for at least 8 to 12 hours before cooking; this curing period not only intensifies the flavors but also guarantees a more satisfying and authentic experience.