. Last night as I was reading online comments about longganisa, they mentioned the "overly sweet, nuclear red, fatty" Cebu longganisa...I was hurt (I grew up here)...but the truth hurts sometimes. It is indeed sweet, very red due to food coloring, and loaded with cubes of fat. I wanted to say, "excuse me, that is the sweet version, duh! Try the SPICY Cebu longganisa and see if your jaws won't drop, hmp!". Of course I didn't but it inspired me to create one which combines the famous garlicky Vigan longganisa and the underrated Cebu longganisa... and I made it! Garlicky, a teeny weeny hint of tartness, sweet but definitely spicy. Drizzle some of the oily, sticky soup of the Visayan version of isdang paksiw ( we had some left overs) on top of a mound of steaming rice and do a longsilog. At 4 am in the morning, I was smiling. Consider it my little retaliation of sorts.
Ingredients
Ingredients
- 1 kilo fatty ground pork
- 1 cup minced garlic
- 1/3 cup packed brown sugar
- 1 tbsp rock salt
- 1 tbsp black pepper powder
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tbsp chili powder
- 1/2 tbsp paprika
- 1/2 tbsp annatto powder
- 1/4 cup soy sauce
- 1/3 cup vinegar
- Mix all ingredients thoroughly until it becomes somewhat paste-like.
- Place in the fridge overnight to marry all the ingredients together.
- Form into logs and cover with parchment paper or cling wrap. Keep in the chiller.
- When cooking, add a swirl of oil on a flat pan and place the longganisa with 1/4 inch space from each other. Turn gently every now and then until all sides are browned.