Longganisa in the Philippines

 

Various Tastes of Longganisa in the Philippines

The longganisa is one of Pinoys's most loved dishes, particularly during breakfast presented with Suy Foods skinless longganlsa Spanish style. Longganisa has various types and flavors relying upon where areas it came from. Lucban and Vigan are known for their garlic taste (derecado type), Guagua is pungent and harsh in taste, in Cebu are extra sweet taste (hamonado type). In the Philippines, longganisa can be made of pork, chicken meat, or even shellfishes like fish.

Fundamental fixings incorporate, ground meat, sugar, salt, dark pepper, vinegar, and garlic. The degree of taste will depend on the number of flavors you need to appear. Some additional fixings can be alternatively added, for example, bean stew powder, dried oregano, soy sauce, and MSG. Longganisa can be made with skin or skinless sort. Longganisa is normally cooked by bubbling a limited quantity of water together and permitting water to evaporate then cooking further with its own fat until it caramelized. A tip to try not to disintegrate is to place it in a cooler for some time prior to cooking. 

As a matter of fact, longganisa is definitely not a local dish in the Philippines, it is started in Spain famously known as longaniza. It is also famous in Puerto Rico, Dominican Republic, Mexico, Chile, Argentina, and Uruguay, yet the taste, size, and style vary. 

Here are the distinctive style of servings for "longsilog", a blend of longganisa, sinangag att egg (longaniza, seared rice, and singed egg):