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.