Baked Skinless Longganisa (Filipino)
I call this my early pandemic learnt recipe! I was craving for some typical Filipino breakfast, something comforting ( i guess) so the closest i can get to tasting Ilocano pork longganisa/chorizo was having Thai Issan sausage. They have similarities in taste that i’ve always enjoyed - salty, vinegar-y and garlicky. I googled for the recipe and as expected, most recipes requires quite a few steps and ingredients (doesn’t fit my 20 minutes or less criteria!). After comparing 3 top recipes, i’ve nailed it down to simpler and quicker steps.
Ingredients (Makes 9 patties, 3 servings)
1/2 lb ground pork (little bit of fats is ok, otherwise meat gets too dry, get ground pork belly if you can)
2 tablespoon vinegar
2 tablespoon soy sauce
1 tablespoon olive oil
3 tablespoon garlic minced
1 teaspoon paprika powder (for color, other recipes call for annatto)
1 teaspoon corn starch (this is to glue together the meat, since we’re going skinless!)
optional: if you want it spicy, add some chili pepper flakes (eyeball)
Mix all ingredients above and start forming some patties. In a flat pan, place all patties and leave in the fridge for 1 hour or 4. (let the flavors marinate)
Baking Instructions
Preheat over to 400 degrees. Bake for 16 minutes (8 minutes per side)
Serve with white rice and eggs OR with greens like pictured above.
Same delicious taste, served and shaped differently. (Pic from another batch i made)
