The most popular brand of tocino in the Philippines is Pampanga's Best. There is no recipe for the bacon style tocino that I know of. Here is a wonderful recipe for a Filipino Sausage. Hope you enjoy it.
LONGGANISA (FILIPINO-STYLE SAUSAGES)
Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila
Mixture of 30% ground beef and 70% ground pork
FOR EVERY 2.2 POUNDS (1 KILO) MIXTURE ADD:
2 1/2 tbsp salt
2 tbsp vinegar
2 tbsp wine
1 1/2 tbsp sugar
1 1/2 tbsp soy sauce
2 tsp chopped garlic
1 tsp ground pepper
1/8 tsp saltpeter; (salitre)
sausage casings--available any butcher shop
Mix all ingredients (except casings) together and cure mixture for 5-6 days in the refrigerator.
Stuff into casings. This kind of sausage should be stored in a refrigerator.
TO COOK:
Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out.
Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag.
All measurements were converted to coincide with American measurements.
LONGGANISA (FILIPINO-STYLE SAUSAGES)
Recipes taken directly from the cookbook called Favorite Filipino Dishes by J.F Silverio, Solar Publishing: Manila
Mixture of 30% ground beef and 70% ground pork
FOR EVERY 2.2 POUNDS (1 KILO) MIXTURE ADD:
2 1/2 tbsp salt
2 tbsp vinegar
2 tbsp wine
1 1/2 tbsp sugar
1 1/2 tbsp soy sauce
2 tsp chopped garlic
1 tsp ground pepper
1/8 tsp saltpeter; (salitre)
sausage casings--available any butcher shop
Mix all ingredients (except casings) together and cure mixture for 5-6 days in the refrigerator.
Stuff into casings. This kind of sausage should be stored in a refrigerator.
TO COOK:
Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out.
Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag.
All measurements were converted to coincide with American measurements.
MsgID: 039061
Shared by: Gladys/PR
In reply to: ISO: pampangga tocino
Board: International Recipes at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: pampangga tocino
Board: International Recipes at Recipelink.com
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: pampangga tocino |
april, ca | |
2 | Recipe: Lechon Kawali for April (Filipino dish) |
Gladys/PR | |
3 | Recipe: Longganisa (Filipino-style sausages) for April |
Gladys/PR |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- City Pork Kabobs with Creamy Mushroom Sauce
- Oven Fried Pork Loin (with breading)
- Pork Chops with Guinness Stout and Onion Gravy
- Bacon-Wrapped Pork with Spicy Mango-Basil Relish
- Not O'Charlies Baby Back Ribs (but fantastic)
- Smokin' Chipotle Pork Stew
- Cranberry Glazed Roast Pork
- Tuscan Pork Roast in Milk Sauce (crock pot)
- Barbecued Pork (Cha Siu)
- Emeril's Favorite Choucroute Casserole (sausage and sauerkraut)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute