Skinless Longganisa

Garlicky, sweet longganisa that is easier to make than I thought.

INGREDIENTS

• 2 pounds ground pork
• 2 heads garlic (mashed)
• 2 tablespoons kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon paprika
• ¾ cup brown sugar
• ¼ cup pineapple juice

INSTRUCTIONS

1. Prepare about 24 squares (4 x 4 inches) of wax or parchment paper.
2. To achieve that garlicky flavor without the raw-tasting garlicky bits, mash your garlic to a paste (or almost).  First, mince your garlic.  Place in a plastic bag and add a pinch of coarse salt (to soften and as an abrasive).  With a rolling pin or anything with a smooth bottom that’s hard and heavy, mash the garlic until you get a paste.
3. In a bowl, combine all ingredients (including the garlic paste) and mix thoroughly.
4. Scoop about 2 tablespoons of the mixture onto the paper.  Shape into a log and roll tightly.  Repeat.  Refrigerate for a few hours to overnight to keep its shape and let all the flavors develop.
5. To cook, unwrap and cook in a little bit of oil over medium heat until cooked through.  Watch carefully that it doesn’t burn.