Ingredients with Measurements:
- 1 kilogram ground pork
- 1/2 cup brown sugar
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 tablespoon garlic, minced
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1/2 cup grated carrots
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup vegetable oil
Special equipment needed:
- Mixing bowl
- Measuring cups and spoons
- Frying pan
- Tongs
- Plate lined with paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the ground pork, brown sugar, vinegar, soy sauce, garlic, salt, and black pepper. Mix well.
2. Add the grated carrots to the mixture and mix again.
3. In a small bowl, mix the cornstarch and water until well combined.
4. Add the cornstarch mixture to the pork mixture and mix well.
5. Form the mixture into sausage shapes, about 2 inches long and 1 inch thick.
6. Heat the vegetable oil in a frying pan over medium heat.
7. Add the longganisa to the pan and cook for about 5 minutes on each side, or until browned and cooked through.
8. Use tongs to transfer the longganisa to a plate lined with paper towels to drain excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- This recipe makes about 20 pieces of longganisa.
Nutritional information:
- Calories: 230
- Fat: 16g
- Carbohydrates: 9g
- Protein: 13g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork.
- White sugar can be used instead of brown sugar.
- Apple cider vinegar can be used instead of vinegar.
- Oyster sauce can be used instead of soy sauce.
Variations:
- Add chopped onions to the mixture for added flavor.
- Use different vegetables such as bell peppers or zucchini instead of carrots.
Tips and tricks:
- Make sure to mix the ingredients well to ensure even distribution of flavor.
- Use a non-stick frying pan to prevent the longganisa from sticking to the pan.
- If the longganisa is not cooked through, finish cooking in the oven at 350°F for 5-10 minutes.
Storage instructions:
- Store leftover longganisa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the longganisa in a frying pan over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Serve the longganisa on a platter with a side of steamed rice and sliced tomatoes.
Garnishes:
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of atchara (pickled papaya) or ensaladang talong (grilled eggplant salad).
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Pancit bihon (rice noodles)
- Lumpia (spring rolls)
Troubleshooting advice:
- If the longganisa is too dry, add a little more water to the mixture.
- If the longganisa is too wet, add a little more cornstarch to the mixture.
Food safety advice:
- Make sure to cook the longganisa to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Longganisang Ybanag is a type of Filipino sausage that originated in the province of Cagayan in the northern part of the Philippines.
Flavor profiles:
- Sweet and savory with a hint of tanginess from the vinegar.
Serving suggestions:
- Serve as a main dish for breakfast, lunch, or dinner.
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Region: Philippine