HOMEMADE SKINLESS LONGGANISA | Chef Chamba

In a bowl, combine ground pork, brown sugar, minced garlic, soy sauce, vinegar, salt, ground black pepper, paprika, and cornstarch. Mix well until fully incorporated.

Form the mixture into sausage shapes or patties.

Refrigerate for a few hours or overnight to allow flavors to meld.

For the vinegar dipping sauce, combine vinegar, water, fish sauce, minced red onion, minced garlic, chopped green chili, red chili flakes, sugar, and ground black pepper in a bowl. Mix well.

Spice Level:

Dietary