SKINLESS LONGANISA

SWEET AND GARLIC PORK SKINLESS LONGGANISA
Yields: 15 skinless longganisa

1 tbsp soy sauce
1/4 cup brown sugar
5 cloves garlic, minced
annato powder
1 tbsp cornstarch
2 tbsp water
1/2 tsp ground pepper
salt
1/2 lb ground pork (combination of fatty ground pork and lean ground pork

Dissolve sugar with ground pepper, soy sauce and garlic in a bowl.
Add annato powder
Add water, pinch of salt
Whisk in cornstarch
Taste and adjust if needed.
Add ground pork. Combine well.
Freeze for about 30 mins to 1 hour to set for easy molding.
Remove from freezer.
Use parchment or wax paper (4 1/2 x 4 1/2 inch square) to wrap and roll the mixture.
Place 1 tbsp in each wrapper.
Freeze for at least 2 hours before frying.
Unwrap and arrange sausages in a frying pan.
Add 3 tbsp water, cover and simmer.
Cook until liquid is almost gone.
Add 2 tbsp cooking oil and allow to brown.
Serve with tomatoes and salted eggs.
Enjoy..