To make Vigan longganisa, combine ground pork, soy sauce, vinegar, garlic, onions and spices very well. Put the mixture in sausage casings, and hang the sausages to dry.Continue Reading
Grind 2 pounds of pork. Finely chop 1 medium-sized head of garlic and 1 small onion.
Combine 2 pounds of ground pork and garlic and onions in a large bowl. Then, add 1/4 cup soy sauce, 2 tablespoons vinegar, 2 teaspoons salt and 1 teaspoon ground black pepper. Mix these ingredients very well. Cover the bowl with a plastic wrap, and refrigerate the mixture overnight.
Stuff the sausage casing with the mixture. Twist the casing every 2 inches to form sausages, and tie it with a string.
Hang the sausages to dry for four hours under direct sunlight.
Pour 2 tablespoons of oil and 1/2 cup water in a frying pan. Cut the strings of the sausages, and put them in the pan. Cover the pan with a lid. Cook the sausages under low heat. Open the lid to check whether the liquid has evaporated. If all the water has evaporated, pan fry the longganisa until brown.
Place the longganisa on a plate with fried rice, sunny-side-up eggs and tomatoes.