The smell of Longganisa being cooked is enough reason to get up in the morning. I don't know about you, but in my (totally biased) opinion, Filipino breakfast is the best and there are so many choices. Heavy or light, sweet or savory and so on...think Tocino, longganisa, tapa, danggit, arroz caldo, tamales, suman, pandesal, champorado with tuyo, garlic fried rice and let's not forget taho! Those are just some of my favorites.
But Longanissa is not limited to being a breakfast food, it can be served for lunch and dinner too, well at least I could eat them any time of the day without complaint!
This recipe of skinless Longganisa is actually very similar to my old Longanisa post. Except, obviously this is not encased, thus skinless (duh!) and I also added Annatto/Achuete powder and omitted the soy sauce in this recipe. Another difference is that I only used lean ground pork instead of mixing it with pork fat. I did this so to avoid them from shrinking while cooking and because it's all lean meat, they are firmer and will not easily crumble.
It would have been perfect if I had fried garlic rice to go with it, I know. But I didn't have leftover rice and I could have not really waited much longer to make one from my freshly cooked rice. Even the time spent taking these shots was like a torture while I can smell the sweet-savory and garlicky aroma of the Longganisa.
- 1 pound lean ground pork
- ½ cup brown sugar
- 2 tablespoons vinegar
- 5 big cloves garlic - chopped finely
- 1 teaspoon ground black pepper
- 4 teaspoons annatto/achuete powder
- 1 tablespoon salt
- 1 tablespoon flour
- In a large bowl, combine all ingredients and mix until well blended. I usually use my hands.
- Cover the bowl and let it rest for at least 30 minutes before wrapping.
- Cut pieces of wax or parchment paper in 12x12cm sizes.
- Spoon a spoonful of the meat into a wrapper and spread along one side forming a log, approximately 8-10cm long and 2cm thick. Roll and wrap then fold both ends to close and seal.
- Place the Longganisas in a plastic bag or box and store in the fridge at least overnight before cooking. It can be in the fridge for several days or store in the freezer if planning to store longer.
- To cook, remove wax paper and fry in 3-4 Tablespoon oil over medium heat, turning a few times until all sides are browned and cooked through.
Tried it and loved it! Tip: It’s very important to leave it in the fridge for some time before cooking it. I was too excited so I fried it right after preparing it bur the flavour is soooo much better if you wait a day or two.
Hi! Can I omit adding the sugar? I’m diabetic 😊
Sure, go ahead. We have actually version of longganisa that is not sweet at all with lots of garlic.
Made them for the 1st time and was a winner for my picky eater son. Pre-ordered it for lunch whilst he was having brekky🤣 oh added some chilliflakes for extra kick☺️ Thank you🤣
I am thrilled that your boy likes it and I also enjoy it a bit spicy from time to time.😉
Sarap! I live in Australia and I'm craving for Filipino staples. Legit na kagaya ng skinless longganisa na sa Pinas eto! 😍 I don't have achuete powder so I omitted it but it's still good. Thanks for sharing.
Super glad that you like it, Rose. Thanks for your wonderful comment😘.
Very yummy longganisa. My husband and I liked it so much plus it’s very easy to make. Thank you for sharing your recipe with us. 🙂
You are welcome, Maricon.
Hi! Anong type ng salt Ito? Table salt? Rock salt?
Table salt will do.
Rachel Arruejo says
Wow I can’t wait to try this recipe. However there are some in the household that don’t eat pork. Do you think this recipe would work with ground chicken instead of ground pork?
Yes, you can or even ground beef.
Thank you for this recipe! 😊
Tried it today and the taste was perfect for my palate! The measurements are inch-perfect! 👌🏻
Great to hear it, Liza!
Is it safe to store in the fridge? Or it is necessary to store in freezer?
Fridhe should be fine for some days.
Roliza Casimiro says
Hi Ms. Bebs! What can I sub to annatto powder? I only have annatto seed. Thank you!
Oh. I tried your pandesal recipe, its perfect! My family loved it.
Hi Roliza, glad you like our pandesal. As for annato/achuete powder, you can use sweet paprika. But this is really just for the color so you can also skip it.
Rinna Puno-Levett says
Pregnant, craving and living abroad. I nearly cried at how the taste of this Longganisa really hit the spot. It’s so easy to make, too! THANK YOU!:) sharing it with friends and family 🙂
Happy to almost make you cry from satisfaction 😉, Rina! Hope you and your baby are well and stay safe.
tess eugenio says
I love ittt!!
Is there a specific brand or kind of vinegar to use? Thank you.
Hi Maria, I've tried coconut vinegar, cane vinegar and apple vinegar (from Germany)...each worked fine so I do not think it matters what kind or brand.
Love this homemade recipe! My husband and kid always request for this!
If I substitute soy sauce for the Annatto/Achuete powder how much soy sauce should I use? I live in an area that doesn't have a lot of Asian grocers and I have difficulty finding specialty items. Also, how much is 500 grams of ground pork in pounds? Thank you.
Hi Carolyn, the annatto powder is added usually just to have the redish color of longganisa. I would suggest to just skip it or use another natural red coloring that has no flavor. Soy sauce might make it saltier. 500g of ground pork is about 1.1 lbs.
This is so good to look at. Is there a difference omitting the soy sauce?
all the best.
Hi Zara, there is really not so much difference since the soy sauce is too less, it was to add some color as well so they are not too pale. You can still add it of course.
Peachy @ The Peach Kitchen says
Hi Bebs! I could eat Longganisa for breakfast, lunch, or dinner too! I like mine a bit sweet and garlicky!
Then this is perfect for you Peachy... ?