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Tocino Longganisa Rice Champorado

Skinless Longganisa


  • 1 kilo ground pork
  • 1/2 cup brown sugar
  • 1/3 cup crushed garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon salt
  • 3 tablespoons vinegar
  • 1 teaspoon ground pepper


  1. In a medium-sized bowl, mix all the ingredients until everything is well blended.
  2. Cover the bowl with plastic wrap and let it marinade for 2 hours or overnight.
  3. Put 2 to 3 tablespoon of the longganisa meat into a plastic wrap and shape it into a longganisa twist both sides of the plastic wrap to ensure the size and shape of the longganisa.
  4. Then place 6 to 8 pieces of the skinless longganisa into a plastic wrap and place it inside the freezer to retain its shape.
  5. Fry and serve.

Recipe Notes

*For sweeter longganisa increase sugar to 3/4 cup brown sugar.

Yield: 8 to 10 pieces (per 100 to 120 grams per longganisa)
Prep Time: 10 to 15 minutes
Cooking time: 10 to 15 minutes