For Pinoys, this is one comfort food they will never outgrow. Take your cue from the different regions of the country and spice up your longganisa with a variety of flavors, i.e. with vinegar like in Vigan, or with oregano like in Lucban.

Materials needed:

Stainless steel bowl

Plastic container

Frying pan

500 g. ground lean pork, P200

3 tbsp. fi nely chopped garlic

1 onion, fi nely chopped

2 tbsp. tomato paste, P20

2 tbsp. rice vinegar, P10

2 tbsp. soy paste, P10

Salt and pepper

4 tbsp. brown sugar, P10

1 tbsp. bread crumbs, P15

1 beaten egg, P5

1 cup oil, P10

12-15 pieces of kitchen wax

paper six-inches-by-sixinches, P50

Getting started:

1. Mix all the ingredients together in the stainless steel bowl, save for the cooking oil and wax paper.

2. Divide the meat into 12 to 15 portions, depending on the preferred serving size. Form each portion into a log about 1” to 1.5” thick.

3. Place each log on a piece of wax paper, and roll fi rmly and tightly until the meat is covered. Repeat for all remaining portions.

4. Stack the logs in a covered container, and chill in the fridge for at least two hours.

5. When ready for serving, defrost the meat and slice the logs into 0.5” thick pieces.

6. Heat the cooking oil in a pan until hot. Fry the longganisa until brown.

7. Drain the pieces on paper towels.