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Easy Homemade Longganisang Ybanag Recipe

  • 1 kg coarsely ground pork

  • Hog casing (bought from a local meatshop)

  • 7 cloves garlic, chopped (you may add more if preferred)

  • 3 tbsp sukang Iloko (or any cane vinegar)

  • 1 tbsp salt

  • 1 tbsp ground black pepper

  • 1 & 1/2 tbsp oil cooked with achuete

  • Cooking/ kitchen twine

  1. In a large bowl, combine the ground pork, garlic, sukang Iloko, oil with achuete, salt, and black pepper together. Mix together but retain coarse texture.

  2. Fill up the hog casing with the mixture.

  3. Tie ends of each longganisa piece with the cooking twine.

  4. Air dry the longganisa.

  5. Once dry, store in the freezer or if you will consume it later.

  6. To cook, render its fat and add a small amount of water. Cook until all the fat is rendered.

  7. Serve with garlic fried rice and egg then add some fresh tomatoes and a vinegar dipping sauce for a complete meal! Enjoy!



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