INGREDIENTS

1. 500 grams ground pork kasim
2. 1 teaspoon garlic, finely chopped
3. 3 tablespoons brown sugar
4. ¼ teaspoon UFC Ground black pepper
5. ¼ teaspoon fine salt
6. 2 tablespoons DATU PUTI Soy Sauce
7. 12 pieces wax paper/plastic wrap cut into 3-inch by 3-inch sizes
8. ¼ cup GOLDEN FIESTA Palm Oil
9. ½ cup DATU PUTI Vinegar, for dipping sauce

PREPARATION

• 1. Combine ground pork with chopped garlic, brown sugar, black pepper, fine salt and Datu Puti Soy Sauce. Mix everything well by hand.
• 2. Divide pork mixture into 12 portions. Measure out each portion onto wax paper or plastic wrap.
• 3. Close and roll into shape.
• 4. Heat Golden Fiesta Palm Oil in a frying pan. Peel away the wax from each longganisa, and fry the longganisa until golden brown, about 5 minutes.
• 5. Serve with Datu Puti Vinegar as dip.