Home / Filipino / Pork Longganisa
Filipino, Main Dish
I loved eating Pork Longganisa with a fried egg and garlic rice for breakfast on the weekends when I was growing up. It can be savory (garlicky) or sweet depending on what region in the Philippines it originates from. Typical longganisausually comes in a ready-made package which is cooked frozen with water then pan-fried afterward in a little bit of oil.
This homemade version doesn’t have the same bright red color that you’ll find in commercially available porklongganisa(because there are no weird artificial flavorings!) but it’s packed with the right combination of spices and caramelizes nicely to give it that authentic flavor that we all love. I also prefer porklongganisaskinless so I can skip the extra step (and painstaking task!) of looking for casing and carefully filling them with the mixture.
Prepare this the night before so it can marinate overnight in the fridge and all you’ll need to do in the morning is pan fry for a few minutes and you’ve got breakfast ready (plus your house will smell amazing!).
5 from 1 vote
Pork Longganisa
CourseMain Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Jenny Castaneda
Ingredients
- 2poundsground pork
- 4clovesgarlicminced
- 2tbspdate sugar or coconut sugar
- 2tbspcoconut aminos
- 1/4cupapple cider vinegar
- 1tbsppaprika
- 2tspsea salt
- 2tspblack pepper
- oil for frying
Instructions
Add all the ingredients (except your frying oil of choice) in a large bowl. Mix together until well combined. Cover and let it marinate in the fridge overnight.
Prepare the longganisa links by scooping 3 tablespoons worth of mixture and rolling it into an even sized log that is 3 inches long. Repeat.
Heat a cast iron pan over medium-high heat. Cook the longganisa in 2 - 3 batches to avoid overcrowding and use about 1- 2 tbsp of oil for each batch.
Once the oil is hot, add the longganisa and pan fry each side for 4 - 5 minutes.
It will start to caramelize so reduce heat to medium.
Continue to cook the longganisa by rolling it around the pan for a few more minutes until it is golden brown on all sides and cooked through.
Serve hot with cauliflower rice (or white rice!) and a fried egg.
Recipe Notes
The date sugar or coconut sugar is what gives this dish that caramelized finish. If you prefer, you can omit the sugar without affecting the flavor.
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Comments
Andrew H saysI’ll definitely be trying this! How well does the pork stay together after being marinaded in the acid? Do you have to pay special attention when shaping the logs?
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- Jenny says
Once cooked, I find that the pork is good for up to 5 days. No need to pay special attention to shaping the logs. As long as they’re all roughly the same shape and size, they will cook evenly and at the same time. Hope this helps!
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- Gina says
Do you use regular paprika, or smoked? Thanks!
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- Jenny says
Either one works!
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- Gina says
These were super tasty, thanks for sharing the recipe!
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- Jenny says
You’re welcome! I’m glad you enjoyed it.
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