Hearty Longganisa for breakfast
MANILA, Philippines — You've always loved breakfast food, especially Longganisa. You love it so much that you can have it for any meal of the day. What you’re just worried about is the quality of the Longganisas that are commercially available. Are they made in a hygienic way?
You also wish that you can control the amount of fat that goes into it to make it lighter and healthier to eat regularly, and, maybe, also not use pig’s intestines to encase it?
You can do all this when you make your own Longganisa, and this recipe of Longganisang Hubad by Chef Myke "Tatung" Sarthou, which appears in his new book, "Pinas Simpol," just might be the guide you need to make your perfect Longganisa.
Longganisang Hubad
Ingredients:
Set A: Cure & Meat:
500 grams ground pork (20-30% fat), well chilled
1 tsp. salt
1/4 tsp. pink curing salt, dissolved in 1/4 cup water
Set B: Flavorings:
1/4 cup minced garlic
2 tbsps. soy sauce
1/3 cup white sugar (adjust to taste or omit)
2 tsps. cracked black pepper
1 tsp. annatto powder or 1 tbsp. annatto oil
1 tsp. anisado wine
Pinch of paprika, oregano or chili flakes (optional)
Set C: Cook:
1/4 cup water
2 tbsps. cooking oil
Procedure:
1. Cure and mix. In a chilled bowl, combine pork, salt, and dissolved curing salt. Knead until tacky and sticky.
2. Season and shape. Add ingredients for the flavorings. Mix well. Shape mixture into 12 pcs. short logs (about 40 grams each), or adjust to preferred size. Wrap tightly in wax paper to keep its shape. Rest overnight in the refrigerator.
3. Simmer and fry. Place longganisa in a cooking pan with 1/4 cup water. Cover and simmer until liquid evaporates and fat renders. Add oil and fry until browned and cooked through.
4. Enjoy with garlic rice and fried egg on the side.
*Yield: 4 to 5 servings.
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