Just a Tad Salty
HOMEMADE SKINLESS PORK LONGGANISA
Back in 2014, I made the decision to living healthier by eating less of processed foods. That was a challenge since I love tocino and longganisa--- staple Filipino cured meats that are usually made with some amount of nitrite, a preservative that fights harmful bacteria, which also lends these meats their pinkish color. However, nitrite has been proven to damage cells and can be carcinogenic. Hence, I learned how to make longganisa free from nitrites or any other preservative, and they taste just as good, if not better.
1-pound ground pork
1 head garlic, minced (you can add more if you wish)
½ cup brown sugar, packed
1 Tablespoon soy sauce
1 ½ Tablespoons apple cider vinegar
½ teaspoon paprika
½ teaspoon salt
Freshly ground black pepper for seasoning (optional)
Place ground pork in a bowl. Set aside.
In a separate bowl combine sugar, soy sauce, vinegar, paprika and salt. Mix thoroughly until sugar is dissolved.
Pour marinade over ground pork and mix, making sure marinade is well incorporated into ground pork. Separate the ground pork to bits while mixing.
If you wish to season with ground black pepper, do so at this time.
When mixing is done, cover bowl with a cling-wrap/plastic or transfer to an airtight container and store in the fridge for at least 4 hours. Overnight is best.
When mixture is ready, take 2 tablespoons full of the mixture and shape into small logs about 3-4 inches long and 1 ½ inches wide.
Heat oil in a skillet on medium heat.
Fry the longganisa, turning each side once until cooked.
The sugar in the marinade would have caramelized at this time giving the longganisa a nice sweet coating.
Serve with steamed white rice, or garlic fried rice and vinegar as dipping sauce.