RECIPE INGREDIENTS:
3k pork
1hd. garloc about 10 cloves, pounded
1onion, chopped
1 tsp. salt
1/2 tsp. salt peter (salitre)
1 tsp. MSG
2 tbsps. sugar
1 tsp. whole black pepper (pounded fine)
1 c. soy sauce
1/4 c. vinegar
2pcs bay leaf
1/2 tsp. oregano
PROCEDURE:
Remove the skin from the pork. Cut into small cubes or grind coarsely. Mix salt, salt peter, MSG, sugar and the freshly pounded pepper. Sprinkle the mixture over the pork cubes. Add the garlic and onion. Mix. Cover and set aside in the refrigerator. Heat soy sauce and vinegar. Add bay leaf and oregano. Pour the soy sauce mixture over the pork cubes. Keep in a clean, tightly covered glass container, and store in the refrigerator for at least 24 hours. Put in sausage casing and store in the refrigerator.
To cook longanisa add just enough water to cover longanisa in a frying pan or a kawali. Cook over a low flame and allow water to evaporate. If pork is not tender add more hot water and continue cooking. After water has evaporated, fat from the pork will be rendered and the longanisa will cook in its own fat. Fry to desired stage and serve hot.
SERVING: Good for 4 to 5 persons
