1. If preferred, separate the longganisa pieces by cutting them with scissors.
2. Pour the entire pack of longganisa in a pan and add just enough water to cover the longganisa.
3. Prick the longganisa with a fork, cover, and let simmer over medium heat. (It’s important that you prick so the meat juices don’t get trapped inside the longganisa skin. I forgot to prick them before cooking and the water inside the pieces squirted when I poked holes while cooking! Be careful).
4. Allow water to simmer until evaporated, leaving the natural oil of the meat.
5. You may add a little bit more oil if preferred. Constantly turn the longganisa pieces until brown all over. At this point it would start to smell good!
|You can tell I'm new to the kitchen by how messy my work is.|
6. Serve hot. Best had when dipped in vinegar.And just like that I’ve become a Vigan Longganisa fan. It was garlicky, meaty, and not too sweet. I wish that I brought home more :(