Skinless Sweet Longganisa
An easy to make skinless longganisa using utensils right in your own kitchen! You can either wrap the longganisa in wax paper or use ice candy plastic bags as a longganisa casing!
Servings: 4 servings
Calories: 345kcal
Equipment
- 1/8 measuring cup
- 1.5 x 10 inch plastic bag for ice candy
- wooden stick (e.g. chopsticks)
Ingredients
- 500 grams ground pork with 30% fat
- 12 cloves garlic minced
- 2 Tbsp. achuete seeds soaked in 3 Tbsp. hot water
- 2 Tbsp. soy sauce
- 2 Tbsp. cornstarch
- 1 tsp. paprika
- 2 tsp. black pepper ground
- 2 tsp. salt
- 10 Tbsp. brown sugar or washed sugar
Instructions
How to make skinless sweet longganisa
- Add hot water to a small bowl and put the achuete seeds. Soak for at least 10 minutes then discard the seeds.
- In a mixing bowl, combine pork, garlic, achuete water, soy sauce, cornstarch, paprika, black pepper, salt and sugar.
- Mix the ingredients until well combined. Brush the funnel, rubber spatula, measuring cup with oil.
- Then using a ice plastic bag, tie a knot to the closed end then insert the open end to the funnel nozzle.
- Fill the funnel with 1/8 cup of the meat mixture and push the meat using the rubber spatula and when there is some left of the mixture on the funnel, push it with a thick wooden stick to push all the meat to the plastic casing.
- Then remove the plastic casing from the funnel and push the meat downward and twist the open end of the casing to form the longganisa.
- Prick the air bubbles with a toothpick to release the air. Then tie into a knot to seal the longganisa. Do the same procedure on the rest of the mixture.
- Place the longganisa in a container and freeze overnight before cooking.
- To cook the longganisa: Soak first in water then remove the plastic casing. Put a little water in a pan then put the longganisa.
- Bring to a boil and simmer until the liquid evaporates and oil renders from the longganisa. Fry until brown. Serve with vinegar dipping sauce: mix chopped onions, vinegar, siling labuyo and crushed garlic.
Video
Notes
Cooking Tips of Skinless Sweet Longganisa Recipe:
- Optimal Pork Fat: Use pork shoulder or butt with at least 30% fat content for juicy longganisa. Instead of grinding the fat, chop it into small cubes to retain moisture and create a more succulent texture. This ensures that the longganisa remains tender and flavorful after cooking.
- Freezing for Flavor: Freeze the longganisa overnight before cooking to enhance flavor. This step allows the spices and seasonings to penetrate the meat thoroughly, resulting in a more flavorful end product. Additionally, freezing helps the longganisa hold its shape better during cooking.
- Air Bubble Prevention: Prick any air bubbles in the longganisa casing with a toothpick before cooking. This helps prevent bursting during cooking and ensures that the longganisa retains its shape and texture. Removing air bubbles also helps the longganisa cook evenly and prevents it from becoming too dense.