Recipes around the world compilation

Longganisang Sumsuman

By PutoPinoy on Wednesday, March 25, 2009 At Wednesday, March 25, 2009

  • 3 kilo pork
  • 1 head garlic, 10-12 cloves, pounded
  • 1 onion, minced
  • 1 tsp fine salt
  • 1/2 tsp salt peter
  • 1 tsp monosodium glutamate
  • 2 tbsps white sugar
  • 1 tsp whole peppercorns, freshly pounded
  • 1 cup soy sauce
  • 1/4 cup white vinegar
  • 2 pcs dried bay leaves
  • 1/2 tsp dried oregano powder

  • Remove the skin from the pork. Cut into small cubes or grind coarsely. Mix salt, salt peter, msg, sugar and pepper. Sprinkle the mixture over pork. Add garlic and onion. Mix well. Cover and sit inside the refrigerator.
  • Heat soy sauce and vinegar. Add bay leaves and dried oregano. Continue cooking, making sure you do not stir until it boils. Let cool. Disregard bay leaves.
  • Pour the soy sauce mixture over pork. Mix. Keep in a clean, tightly covered glass container. Store in the refrigerator for at least 24 hours.
  • Put in sausage casing. Freeze.
  • To cook longanisa: Put longganisa in a pan. Level with water. Let it boil in medium fire until liquid evaporates. Longganisa will render its own fat. Fry a little until it caramelizes. Serve hot or best with fried garlic rice and sunny side up egg.

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