How to Make Skinless Longganisa Like a Pro at Home

Combine ground pork, brown sugar, minced garlic, soy sauce, vinegar, salt, and black pepper in a bowl.

In a separate bowl, combine cornstarch and water, stirring until smooth, then add to the pork mixture and mix until well-distributed.

Cover and refrigerate the pork mixture for about 30 minutes.

On individual sheets of wax paper, spoon about 1 tablespoon of the pork mixture and form into a log, rolling and wrapping tightly.

Repeat until all the mixture is shaped and wrapped, then arrange sausages in a ziplock bag or airtight container and freeze.

To cook, remove the wax paper from the sausages.

In a wide pan over medium heat, arrange the skinless longganisa in a single layer and add enough water to cover the sausages halfway.

Bring to a simmer, cover, and cook until most of the water is reduced and sausages are cooked through.

Add the canola oil and cook, turning as needed, until longganisa are lightly browned and caramelized. Remove from pan and serve hot.

Equipment Needed

Spice Level: