I loved eating Pork Longganisa with a fried egg and garlic rice for breakfast on the weekends when I was growing up. It can be savory (garlicky) or sweet depending on what region in the Philippines it originates from. Typical longganisa usually comes in a ready-made package which is cooked frozen with water then pan-fried afterward in a little bit of oil.
This homemade version doesn’t have the same bright red color that you’ll find in commercially available pork longganisa (because there are no weird artificial flavorings!) but it’s packed with the right combination of spices and caramelizes nicely to give it that authentic flavor that we all love. I also prefer pork longganisa skinless so I can skip the extra step (and painstaking task!) of looking for casing and carefully filling them with the mixture.
Prepare this the night before so it can marinate overnight in the fridge and all you’ll need to do in the morning is pan fry for a few minutes and you’ve got breakfast ready (plus your house will smell amazing!).
Add all the ingredients (except your frying oil of choice) in a large bowl. Mix together until well combined. Cover and let it marinate in the fridge overnight.
Prepare the longganisa links by scooping 3 tablespoons worth of mixture and rolling it into an even sized log that is 3 inches long. Repeat.
Heat a cast iron pan over medium-high heat. Cook the longganisa in 2 - 3 batches to avoid overcrowding and use about 1- 2 tbsp of oil for each batch.
Once the oil is hot, add the longganisa and pan fry each side for 4 - 5 minutes.
It will start to caramelize so reduce heat to medium.
Continue to cook the longganisa by rolling it around the pan for a few more minutes until it is golden brown on all sides and cooked through.
Serve hot with cauliflower rice (or white rice!) and a fried egg.
The date sugar or coconut sugar is what gives this dish that caramelized finish. If you prefer, you can omit the sugar without affecting the flavor.