Required cooking skill level
Intermediate-
2-5
persons serving -
20
minutes + 3 hours chilling time preparation time
INGREDIENTS
400 g Ground pork
160 g Ground fat
1 Tbsp UFC Iodized Salt
3 Tbsp Datu Puti Vinegar
1 Tbsp Datu Puti Soy Sauce
6 Cloves garlic, chopped
1/4 cup Brown sugar
1/2 tsp UFC Ground black pepper
12 pieces Wax paper, cut into 4x4-inch squares
2 Tbsp Golden Fiesta Palm Oil
DIPPING SAUCE
¼ cup Datu Puti Vinegar
1 Clove garlic, chopped
1/8 tsp UFC Ground black pepper
1In a mixing bowl, combine ground pork, fat, salt, Datu Puti Vinegar, Datu Puti Soy Sauce, garlic, brown sugar, and ground black pepper. Mix well,
2Get 2 tbsp of the mixture and place it on wax paper. Roll tightly. Repeat for the remaining mixture. Chill for 3 hours.
3Heat the Golden Fiesta Palm Oil in a skillet over low heat. Fry longganisa.
4Serve with Datu Puti Vinegar mixed with garlic and ground black pepper.
1In a mixing bowl, combine ground pork, fat, salt, Datu Puti Vinegar, Datu Puti Soy Sauce, garlic, brown sugar, and ground black pepper. Mix well,
2Get 2 tbsp of the mixture and place it on wax paper. Roll tightly. Repeat for the remaining mixture. Chill for 3 hours.
3Heat the Golden Fiesta Palm Oil in a skillet over low heat. Fry longganisa.
4Serve with Datu Puti Vinegar mixed with garlic and ground black pepper.
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