- 500 gr minced pork
- 5 or 6 garlic cloves
- 1 lime
- 1 heaping tsp paprika (around 10 gr)
- 1 heaping tsp palm sugar (around 10 gr)
- 40 gr cornstarch
- 40 ml water
- ½ tsp black pepper
- ground cayenne (optional)
Grind the garlic in a mortar. Dissolve the yeast in the water. Squeeze the lime.
Mix all ingredients.
Divide the mix into 6 or 8 pieces. Place each piece on a side of a transparent film. Spread the mix along, wrap it and close the ends. Let it cool in the fridge.
Remove the film. Cut up (optional) the longanisa, fry it for 5 minutes and remove it on absorbent paper.
Serve the longanisa hot with sinangag.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.