Easy Filipino Pork Recipe: Longanisa | Garlic Pork Filipino Sausage
Spiced pork longanisa sausage served alongside fried rice and egg. Prepared in a herb meat cure and pan-fried for the perfect Filipino breakfast! Learn how to make pork longanisa from scratch with this delicious fried sausage recipe. Learn how to cook a Filipino dish, how to cook longanisa. Easy pork longanisa recipe.
30 Easy Filipino Recipes – Authentic Dishes for Family Meals!
Explore 30 Easy Filipino Recipes that bring authentic flavors to your table! Perfect for family dinners or special occasions, these recipes showcase traditional Filipino dishes that are both delicious and simple to prepare. From savory adobo to comforting sinigang, you’ll find a range of flavors that everyone will love. Save this pin and enjoy these family-friendly Filipino meals with your loved ones!
58K views · 1.1K reactions | The Best Chinese BBQ Pork Char Siu Recipe | If you have been to Chinatown, I am sure you have seen glistening and perfectly roasted char siu pork hanging in front of the Chinese BBQ shops. Today, I... | By Souped Up Recipes | Today, I will show you how to make the best Chinese barbecue pork chow recipe. It is super easy and guarantees the restaurant quality result. Let's start by making the chashu sauce. In which the sweetness is the main flavor. So you will need five tablespoon of sugar and 3 tablespoon of honey. Aside from the sweetness, chashu also has a complex distinguished flavor which comes from the fermented bean curd. Some of you may not be familiar with this ingredient. If you don't have access to buy fermented tofu at all, you can use one tablespoon of Japanese miso paste. Although the flavor may be different, considering miso is also a fermented soy product. It will level up the flavor of your roasted pork. Continue by adding three tablespoon of soy sauce, half teaspoon of salt, half teaspoon of five spice powder, one tablespoon of grated garlic, and one tablespoon of red yeast powder. This is just for the color, it has no flavor so it doesn't affect the taste at all. You can replace it with 12 drops of red food coloring or skip it if you don't care about the presentation. Put the sauce on the stove and stir over medium low heat for a few minutes to reduce the liquid. The sauce will bubble a lot in a minute or two and the texture becomes like syrup. Which means the sugar and the honey are caramelizing. That adds another layer of flavor to the pork. Next, thicken the sauce with some tapioca starch water. This will help the seasoning to wrap around and clean onto the meat. So the end result becomes flavorful. Let it cool on the side. I am using boneless pork shoulder. Cut it into one and a half inch thick slabs. I like to make a cut in the middle of the slab but don't cut it off completely. That is how the restaurants get those extra long cashew strips hanging by the window. Grab a fork to poke a lot of holes. This helps the marinade infuses into the meat evenly. Drizzle three tablespoon of Chinese cooking wine and rub it all over the meat. Cantonese restaurant will use a special cooking wine that is infused with a rose fragrance which pairs really well with the honey flavor. However, I couldn't find it anywhere around where I live so I'm using regular cooking wine. You can also use dry sherry. Once done, use paper towels to absorb the excess moisture on the surface. So it doesn't dilute the sauce. Add the sauce and mix with the pork thoroughly. Cover it and leave this in the fridge overnight. Then optionally you can come back in the middle to give a mix. The next day preheat your oven to 400 degrees Fahrenheit. Put the marinated meat on a baking rack which allows better air circulation. Stick this into the oven and roast for 20 minutes. Do be extra sauce left in the bowl. Don't throw it away. Take the out of the oven and brush the sauce on the surface. Flip and brush the other side. Stick it back into the oven and bake for another 20 minutes. Take it out again. This time we'll brush a thin layer of honey which gives the a shiny and tempting appearance. Are you about two and a half tablespoon of honey. Put it back into the oven and continue to cook for five to 10 more minutes. Every oven is different. You just have to watch it until the meat is beautifully charred. Chasio is the kind of dish that will bring happiness and satisfaction especially at the moment when you take it out of the oven. The meat is just glistening with deliciousness and filling your home with mouth watering aroma. You can serve it with amount of white rice and some blanched choysun on the side. That right there is the most popular takeout dish in Cantonese cuisine.
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