Garlicky, sweet longganisa that is easier to make than I thought.
- 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
- Prepare about 24 squares (4 x 4 inches) of wax or parchment paper.
- 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.
- In a bowl, combine all ingredients (including the garlic paste) and mix thoroughly.
- 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.
- To cook, unwrap and cook in a little bit of oil over medium heat until cooked through. Watch carefully that it doesn’t burn.