Traditionally, longganisa is stuffed into pork casings and fermented for a deeper flavor. This DIY longganisang hubad recipe is your shortcut to the sweet-savory-garlicky Filipino flavor you crave, minus the casing and curing.
This hack uses pantry ingredients and ground pork to approximate the flavors of traditional longganisa—all without fuss or fear of a longganisa-splosion (when the sausages burst and splatter everywhere in the pan—we know it’s happened to you as well).
Here, ground pork is seasoned generously with garlic, vinegar, brown sugar, soy sauce, and paprika, then browned in a hot pan until caramelized and sticky. Like typical longganisa, be ready for this dish to perfume your kitchen with the scent of garlic and smoky paprika. It’s a strong smell (and indicator of even stronger flavor)—but who’s complaining?
Serve longganisang hubad with rice and eggs for breakfast, or toss with pasta.
Ingredients
Ingredients
- 500g ground pork
- ½ cup brown sugar
- 3 tbsp minced garlic
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp paprika
- 2 tbsp vinegar
- 1 tbsp soy sauce
Season the pork: In a large bowl, combine the ground pork, brown sugar, garlic, salt, pepper, paprika, vinegar, and soy sauce. Using your hands, mix until thoroughly combined.
Taste test: Heat a small drizzle of oil in a skillet over medium heat and cook a teaspoon-sized piece of the mixture to check for seasoning. Adjust salt, sugar, or vinegar to your liking.
Cook longganisa: Heat a drizzle of neutral oil in a large skillet over medium-high heat. Add the pork mixture, breaking it up with a spatula into small clumps. Let it cook, stirring occasionally, until the pork is evenly browned but not burnt.
Deglaze: Pour in just enough water to deglaze the pan, scraping up any bottom bits with your spatula. Continue to cook, stirring, until the water evaporates and the pork is cooked through.
Serve: Serve hot with steamed white rice. If you like, add a fried egg with crispy edges to complete your Filipino-style comfort bowl.
