How to make garlic chicharon longganisa
- Prep time: 5 minutes
- Cooking time: 10 minutes per batch
- Yields: 15 pcs
- ½ cup brown sugar
- ¼ cup cornstarch
- ½ tsp annatto powder or Achuete powder
- 1 tsp salt
- 1 ½ tsp ground pepper
- 4 oz ground Chicharon or pork rinds
- 15 cloves garlic, minced
- 2 tbsp Knorr Liquid Seasoning
- 1½ pounds ground pork
Combine all ingredients in a mixing bowl. Gather about 2 oz of the mixture and mold it into 4 inch logs. This will produce 15 pieces. Keep in the fridge overnight or longer to develop the flavor. (I kept mine for 2 days). Steam for 10 minutes. Cool down and serve with garlic fried rice.
You can also fry it if you want.
Pre heat 3 tbsp cooking oil and fry longganisa for 3 mintues moving it around until brown.
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