Lucban Longganisa is the traditional sausage made in the Philippines.

Every
family has their own secret recipe. You can season this sausage to your own
personal taste.
2 lbs. minced pork
1 tablespoon salt
1 teaspoon pepper
2 tablespoons paprika for color
Juice of oregano leaves (pound fresh leaves to make juice) or 1 teaspoon dried oregano
1 tablespoon finely chopped garlic
Sausage casings

Season to personal taste. Add seasonings to the minced pork to taste, mix, stuff casings, tie
in links, traditionally hung in the windows to dry. After drying, package, and freeze.



LUCBAN LONGGANISA
Posted by clarissa623 on February 27, 2011 4 Comments

Longganisa
Have I ever mentioned that this is one of my favorite food? Lucban Longganisa. I always get my hand on it
whenever I can, and luckily, the Lucban restaurant Buddy has brought it to Manila. But of course, I cannot
stop myself from trying the recipe too. The first time I experimented on it, hardly any recipes were
available online. Now, you find tons!

Getting ready for some major chopping
This time around too, I bought some hog casing. It is hella expensive since per kilo is P475. Of course, you
dont get to use everything at the same time. The casings it seems would last me until next year. At least I
can store it for two years.

Garlic overload
The recipe instructed to not use ground pork. Instead, we patiently chopped up a kilo of meat. The fat was
around 20% of the total weight, and that seemed to be wet enough. Tip, if youre cutting this on your own,
make sure the meat, especially the fat, is chilled, so that you can avoid the oily mess when handling
melting fat.
Throw in a bit of everything: garlic, oregano, salt, paprika, vinegar. It seems that the mix is all the same
for different stores and recipes, but the secret is to finding your own mix. I used more garlic and oregano,
but ended up lacking in salt (after cooking). I tried a sample batch for this before putting them in the
casings (below) and it was good then, but then became a tad too bland afterwards. Note that the two strips
of casing below are more than enough to case a kilo of the meat.

Intestines
I dont have a sausage stuffer and used a funnel instead. Note to self, buy a funnel with a bigger hole next
time. I was fearing breaking the casings, but they tough. I just had Lilet assist me in preparing ties for
the sausage. The stuffing took me around 30 minutes while watching tv.

Getting ready for some links

Stuffing it :P
End result. Hmmm. Could be better. But for sure, I wont be turning another batch of this for breakfast
Lucban Longganisa Recipe
1 kilo pork with around 20% fat, minced
1 1/2 garlic head, minced
2 tablespoons of fresh oregano, thrown in
a handful of rock salt
a dash of vinegar
a just a little paprika
Mix everything and allow to marinate overnight. I really didnt care for the paprika, and just added
enough for flavor, and for color. You can have loose longganisa as is, or stuff it as I did in a casing. Let
it hang around for a couple of hours to dry or cure. Supposedly, the garlic acts as a preservative to the
mix. Then store in the freezer afterwards. If you dont, it will stink up the whole fridge





Ingredients:
1 kilo ground pork pigue or ham
1/4 cup garlic, crushed
1 Tbsp. onions, chopped
2& 1/2 tsp. salt
1 tsp. black pepper, ground
1/3 cup soy sauce
2&1/4 Tbsp. vinegar
2 yds sausage casing
1/2 cup water
2 Tbsp. cooking oil
How to cook vigan longanisa:
In a bowl, mix thoroughly the first seven ingredients until well blended.
Stuff the mixture into casing and tie every 2 inches long with a string.
Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry.
Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil.
Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick
each with a fork.
When all liquid has evaporated, pan fry until brown.
Serve hot with fried rice, tomatoes and sliced salted eggs. Serves 8




Pancit Malabon and pancit palabok or pancit luglug are to my knowledge two different but
related pancit. Pancit palabok ingredients consist of four parts. The luglug which is the noodle
itself, it is the regular bihon noodles soaked in water then blanch in boiling water or stock. The
palabok is the thick sauce which is made up of shrimp juices thickened with cornstarch and
colored bright orange with annatto. The paalat which is the salty broth made up of again shrimp
juices, diced tufo and ground meat and colored bright orrange with annatto. And the toppings or
garnishing of shrimps, smoked fish flakes, pork crackling ect. Pancit palabok is served by
arranging the blanched or boiled noodles in a platter then topped with the palabok then the
paalat is poured over the palabok and finally the garnishing.



Pancit Malabon on the other hand uses thicker rice noodle or bihonlike spaghetti. It is also
soaked in water and blanched in boiling water. When ready to serve the
noodles, paalat and palabok are quickly cooked together so the flavour of the sauced is infused
to the noodles. The saucy and bright orange colored noodles are then arrange in a platter and
topped with the garnishing. Both pancit share the same toppings of shrimps, hard boiled eggs or
pork cracklings, smoked fish flakes and chopped spring onions and kalamansi on the side.
However, pancit Malabon gets an extra topping of seafoods like oysters and adobong pusit,
salted eggs and vegetables like mung bean sprout and pechay Baguio.






Ingredients:

1 kilo thick bihon noodles, cooked
4 cake tokwa, tofu, diced
1/4 kilo ground pork
1 medium size onion, chopped
1/4 head garlic, chopped
6-8 cup shrimp juice from boiled shrimp and shells
1/2 cup annatto water from 1 cup annatto seeds
4-6 stalk kinchay, chopped
1/2 cup cornstarch
1/2 cup patis
salt and pepper
cooking oil




Garnishing:

1/2 medium size shrimp, shelled, sliced in half
1/2 kilo small squid, cooked to adobo, sliced into rings
1 stalk small size pechay Baguio, shredded, blanched
2 cup mungbean sprout, blanched
1/2 head garlic, finely chopped, fried
1 bundle spring onion, chopped
1/4 kilo pork, boiled, sliced thinly
1 cup fish flakes from fried tinapa
1 cup pork crackling, crushed
4 pieces boiled egg, cut into wedges
kalamansi



Cooking procedure:

In a large sauce pan, saut onion and garlic. Add ground pork and stir cook for 3-5 minutes or
until meat turns to golden brown, add in tofu,patis, kinchay and annatto water, stir cook for
another 3-5 minutes. Add in shrimp juice and let boil, simmer for 5 to 10 minutes. Thicken sauce
with cornstarch diluted in 1/2 cup of water, keep warm and set aside. When ready to serve put
cooked bihon noodles in a big heated wok, pour in sauce and stir cook for 5-8 minutes or until
sauce has fully infused with the noodles, add more shrimp juice or water as necessary. Season
with salt and pepper to taste. Removed from wok and arrange noodles in a big platter. Top with
the garnishing ingredients and serve with kalamansi.




Puto Pao. Puto is another popular Pinoy native delicacy. The original recipe of our
grandparents call for cooked rice for the batter and using yeast for the leavening process which
take several hours. Using all purpose flour and baking powder the long process is now
eliminated. Puto can now be made instantly. The puto has evolved to countless versions they
now come in various sizes, colors, flavors, toppings and are even made with filling. Puto pao is
a cross of the Chinese steamed bun called siopao and puto. Here is my version of puto pao
filled with ground pork and quail egg cooked asado style.



Ingredients: (To make 50 puto pao.)

For the filling
1/2 kilo ground pork
25 boiled quail egg
1/2 head garlic, chopped
1 cup pineapple juice
1/2 cup red wine
1 pc. star anise
1/2 cup cornstarch
1 tbsp. sugar
cooking oil
salt

For the batter
4 cups all purpose flour
4 tbsp. powdered milk
2 1/2 tbsp. baking powder
1 1/2 cups white sugar
3 cups water
1/4 cup butter

For the toppings
1/4 cheddar cheese
2 salted eggs



Cooking procedure:

For the filling: In a sauce pan stir fry garlic until fragrant, add in the ground pork and stir cook
for 3 to 3 minutes. Add in red wine and stir cook for another 2 to 3 minutes. Now add in
pineapple juice, sugar, star anise and 1 cup of water, bring to a boil and simmer for 10 to 15
minutes or until the liquid is reduce to half. Thicken with cornstarch diluted in 1/4 cup of water.
Add in the boiled egg and stir cook for another 1 to 2 minutes. Season with salt to taste.
Remove from pan and set aside.





For the batter and steaming: In a big bowl, sift all purpose flour, milk powder, baking powder
and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended. Fill the
cupcake moulds to about 1/4 full with the batter. Put in the middle of the mould half quail egg
and 1 tsp. of the filling then fill in more batter to nearly full. Top with strips of cheese and salted
egg, keep aside. Repeat the process for the rest of the cupcake moulds. Arrange filled moulds
in a steamer, place cheesecloth in between each tray to avoid water drips. Pour enough water
and 1 tbsp. of vinegar on the steamer and steam for 20 to 25 minutes. Remove from tray and
mould. Serve warm.




Adobong Isaw, Adobong Bituka. This dish is not for everyone it may not look appetizing to
some but for those who love the dish the above photo will sure make them droll. Adobong isaw
is best served as pulutan. The dish is has a hint of bitterness which make it unique, some would
prefer it dry and spicy. My version is more of the saucy side, that is because I like my adobo that
way I just love the oily adobo sauce with my white rice. Cooking adobong isaw involved stages
of cooking. The pork small intestine is first pre-boiled before it is cut to desired serving pieces.
Pre-boiling the pork intestine would make it easier to cut, boiling makes the juices of the
intestine solidify. The boiled intestine is then saut with a lot of garlic and ginger to rid of the
inherent unpleasant taste of the pork intestine. As I mentioned above I wanted my Adobong
Isaw, Adobong Bituka with oily sauce but you may cook it dryer if you want but I really doubt it if
it can be cooked dry not unless the pork intestine juices was rinsed cleaned. Here is the recipe
on how I cooked my Adobong Isaw, Adobong Bituka.


Ingredients:
1 kilo pork small intestine
1 head whole garlic, crushed
1/2 head garlic, chopped
5-6 pieces bay leaf
1 tsp. whole peppercorns
1/2 tsp. crushed peppercorns
2 thumb size ginger, crushed
1 thumb size ginger, sliced
1-2 stalked lemongrass, trimmed, crushed
3-5 pieces long green chili
1/2 cup white vinegar
1/2 cup soy sauce
salt
cooking oil



Cooking procedure:
Wash the pork small intestines, do not cut at this time. Place in a large pot pour enough water
up to about 1 over the intestines. Add in the crushed garlic, crushed ginger, 2-3 bay leaf and
peppercorns bring to a boil and simmer until the intestines are tender. Remove intestine from
pot drain and let cool down. Now cut the intestine to serving pieces, set aside. In a sauce pan
saut the boiled intestines with garlic and ginger. Add in the vinegar, soy sauce, crushed
peppercorns, lemongrass and rest of the bay leaf. Add in 2 to 3 cups of water, bring to a boil
and simmer for 20 to 30 minutes or until most of the liquid has evaporated and has turned to an
oily sauce. Add in the green chili during the final 3 to 5 minutes of cooking. Correct saltiness if
required.




Braised Pork Belly, Pork Rasher. This is a simple Chinese style braised pork using pork belly
or pork rasher braised with Chinese five spice powder or locally known as ngoyong. (Chinese
five spice is made up of ground cinnamon, star anise, clove, fennel and pepper.) I also used
galangal for this recipe but if its not available use ginger, its not an equal replacement but that
will do. For best result the pork is slow cooked at medium to low heat till the pork skin turn to
gelatine softness. To complete the dish hard boiled eggs is also added. Here is the recipe.

Ingredients:

1/2 pork belly, pork rasher
1 tsp. Chinese five spice
1 thumb size, galangal, sliced into slivers
1 head garlic, crushed
1/4 cup soy sauce
2 tbsp. oyster sauce
2 tbsp. sugar
1/2 tsp pepper powder
2 tbsp. cornstarch
4 hard boiled eggs



Cooking procedure:

If using pork belly cut into 2X1 rectangles (rashers are pre-cut to this size). In a sauce pan put
the pork and add 3 cups of water, add in the soy sauce, oyster sauce, Chinese five spice,
galangal, garlic, sugar and powdered pepper. Bring to a boil and simmer for 45 to 60 minutes or
until pork are tender and pork skin turned to jelly like softness. Add more water if necessary.
Half way during simmering, add in the boiled eggs. When pork are done and tender, reduce the
broth by half and thicken with cornstarch diluted in 1/4 cup of water let cook for another minute.
Serve with steamed rice.



Pork Stroganoff. This is my pork version of the classic beef stroganoff. This is also the first
time that I have cooked the dish, the recipe was based on my beef stroganoff dish that uses
beer as an alternative to the wine ingredient. It is important to use tender pork cut like pork
loin or other tender pork part, I used pork scotch filletscut into thin strips. Use fresh pork since
the dish is basically stir fry. For the beer I just used light lager nothing special. To make the dish
requires two stages of cooking. The marinated pork strips was stir fried in batches then cooked
with the sauce. Here is the recipe of my version of Pork Stroganoff.




Ingredients:

500 grams pork loin or scotch fillets, cut into large strips
200 grams fresh button mushrooms slices
250 grams sour cream
1 small onion, chopped
1/2 cup beer
1/4 cup soy sauce
3 tbsp. butter
1/2 cup corn starch
3 tbsp. dried flake parsley
1-2 tsp. paprika
salt and pepper
cooking oil




Cooking procedure:

Marinate beef in soy sauce, corn starch, a dash of salt and pepper for at least 10 to 15 minutes.
In a wok or frying pan stir cook the marinated pork in batches for 3 to 5 minutes or until meat
color changes to brown and seared, keep aside. In a medium size sauce pan melt the butter,
add in the garlic and stir cook for about a minute then stir in the onions and saut until
translucent. Add the stir cooked pork, paprika and dried parsley, stir cook for about 1 to 2
minutes. Add in the button mushroom and stir cook for another minute. Add in the beer and
about 3/4 cups of water, simmer for 3 to 5 minutes or until the liquid is reduce to half. Stir in the
sour cream and season with salt and pepper to taste and continue to cook for 3 to 5 minutes.
Serve over rice or spaghetti pasta.






Tosilog. The popular Filipino fast food breakfast sinagag with fried egg and with either of the
following; tapa for tapsilog, tocino for tosilog, longanisa for longsilog, fried daing na bangus for
bangsilogand the list will go on

Tapsilog perhaps is the most popular at restaurant but at home I would say it is tocilog this is
probably that kids today prepare a sweet dish. Who would not know Pampangas favorite
tocino.

Praparing tocino is easy if you want your food with out the unhealthy preservative and curing
chemicals on commercial tocino.


Tocino

Ingredients:

1 k. pork loin or beef loin with fat, sliced into 1/4 thick strips
2 tbsp. wine
2 tbsp. annatto water
2 tbsp. salt
4 tbsp. sugar
1/8 tsp saltpetre (optional)
cooking oil

Curing Procedure:

Combine all the ingredients except the pork. Coat evenly each piece of meat with the mixture. In
a container with cover, pile pork pieces one on top of the other. Cover and keep refrigerated for
3 days to cure.

Cooking Procedure:

Put a little water in a wok and add the pork pieces. Simmer until water has evaporated. Slice
meat and on same wok stir fry until done.



Fried Eggs

Ingredients:

6 pcs. big size egg
cooking oil
salt

Cooking Procedure:

Heat oil I a wok over medium heat. Break egg and pour strait to heated wok one egg at a time.
educe to low heat and slowly cook for 3-4 minutes, spooning oil over egg until top surface turns
to white and bottom is lightly brown. Season with salt. Remove cooked egg and drain with paper
towels. Serve immediately.



Hotdog Egg and Fried Rice

Ingredients:

2 pcs. regular hotdog, diced
1 pc. egg plain omelette, diced
6 cups of cold rice, loosely mashed
1/2 head garlic, crushed and chopped
1 medium size onion, chopped
cooking oil
salt


Cooking Procedure:

In a wok, saut garlic until lightly browned in high heat, add onions stir until transparent. Add
hotdogs and cook until lightly crisp. Add cold rice and cook, tossing until thoroughly heated and
flavours infused to the rice. Season with salt and garnish with diced egg omelette. Serve at
once.


Crispy Sisig. Today I want to share a fried version of the sisig. The ingredients are deep fried
instead of the usual grilling. The basic ingredient and cooking method are similar to my previous
sisig recipe (click here to see the previous sisig post) except of course the pork and liver
ingredients are deep fried instead of grilling. The frying method may not mean a lot in terms of
ease of cooking compared to grilling because of the added danger of hot oil splashing during
frying. It is however more convenient if you live in an apartment or a condominium where there
is no place for outdoor barbecue. And hate the smoke that seems to clink to the walls forever.
Not unless of course if you have an oven but that will require another separate sisig post in the
future. Here is the recipe of my version of Crispy Sisig.



Ingredients:

1 pig head, cut into four parts
1/2 kilo chicken liver
6-8 large size onion, chopped
6-8 pieces green chili, chopped
2-3 pieces birds eye chili, chopped
2 pcs. pork bouillon cube
2 cups vinegar
1/3 cup soy sauce
2 tbsp. liquid seasoning
1 tbsp. peppercorn
1/2 head garlic, crushed
3 pcs. bay leaf
kalamansi
salt and pepper

Cooking procedure:



In a big pan boil the pig head, peppercorn, bay leaf, crushed garlic and about 1 tsp. of salt for 30
to 45 minutes or until tender and skin can be separated from the skull. On the last 5 to 10
minutes of boiling add in the chicken liver. Remove from the pan and drained in a colander until
dry or wipe with paper towels. Separate the meat from the bone and cut head parts into frying
size, discard the bones. Chill the pork head parts and the chicken liver in the refrigerator for at
least a couple. Deep fry the pork head parts and chicken liver at high heat until the skin are
crisp and color has change to golden brown. Let cool down and dice into small cubes. In a big
wok stir fry diced face part and liver without oil for 10 to 15 minutes at high heat. Add in 3 to 4
cups of water, bouillon cube, vinegar, soy sauce, liquid seasoning and salt/pepper to taste. Stir
cook for 10 to 15 minutes. Add in onions and chili, stir cook for another 3 to 5 minutes. Serve
with kalamansi or serve on a sizzling plate with kalamansi and top with egg.


http://www.overseaspinoycooking.net/2007/06/meat-and-poultry.html