Longganisa

Ingredients

• 1 pound ground pork (not too lean; about 20% fat)
• 6 garlic cloves, minced
• 3 tablespoons brown sugar
• 1 1/2 tablespoons white or cane vinegar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon water
• 1 tablespoon neutral oil, for frying

Before you cook

• Combine the ground pork, minced garlic, brown sugar, vinegar, soy sauce, salt, and pepper in a large bowl.
• Mix with your hands for about 2 minutes, until the seasonings are worked evenly through the meat and the mixture feels slightly tacky.
• Divide the mixture into 8 portions.
• Roll each portion into a short, fat log about 3 inches long.
• Lay the logs on a plate or tray without letting them touch.
• Cover the tray.
• Refrigerate for at least 4 hours, or overnight for the best flavor.

Steps

1. Heat the oil in a skillet over medium heat for 1 minute.
2. Add the sausages to the skillet, leaving space between them.
3. Pour the water into the skillet around the sausages.
4. Cover the skillet.
5. Cook for 5 minutes, letting the water steam the sausages through.
6. Uncover the skillet.
7. Let the remaining liquid boil away, about 2 minutes.
8. Lower the heat to medium.
9. Continue cooking the sausages in their own rendered fat, turning every 2 minutes, for 8 to 10 minutes, until browned and caramelized on all sides and cooked through.
10. Transfer the sausages to a plate.
11. Let them rest for 2 minutes before serving.