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How to Make Skinless Longganisa Hamonado

This longganisa is one of the simplest kinds of longganisa you can make right in your own kitchen.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: longganisa hamonado, skinless longganisa
Servings: 48 pcs
Calories: 345kcal
Author: Manny


  • 1 1/2 kilo pork kasim pork shoulder
  • 2 Tbsp. rock salt
  • 2 Tbsp. brown sugar
  • 5 Tbsp. soy sauce
  • 1/8 tsp. salitre
  • 1/4 cup white wine


How to make Longganisa Hamonado:

  • Remove tough outer skin of the pork, leaving the fatty layer.
  • Grind the pork finely or pass thru the steel blade of a food processor.
  • In a large bowl combine the ground pork and the rest of the ingredients and mix thoroughly.
  • Cover the bowl with aluminum foil or plastic wrap and keep in the refrigerator a few hours or overnight.
  • Cut squares of waxed paper about 6 x 4 inches. Form pork mixture into logs and roll in waxed paper.
  • Store in the refrigerator or freezer. Makes 48 skinless longganisa.
  • To cook the longganisa, heat about half a cup of cooking oil on pan.
  • Remove the wax paper from the longganisa and fry until brown and cooked.
  • Serve with steamed rice and vinegar dipping sauce.