One of the most classic Filipino breakfast dishes is Pork Longanisa, sweet cured pork sausages and the Sinangag, garlic fried rice. It is such a hearty, comfort food that Filipinos all around the world have it anytime of the day, breakfast, lunch, dinner or in-between. In the Philippines, these pork sausage links are commonly found anywhere. The spicy or sweet flavors vary, depending on which region the “longanisa” is made.
Here in America, one can easily find “longanisa” in almost all Asian groceries that sell Philippine products. It is convenient, easy to store, and most of all a delightful and hearty sweet and spicy pork sausage to enjoy. In our home, it is definitely a weekend brunch staple food.
How to cook Pork Longanisa - Sweet Cured Sausages with Sinangag Garlic Rice
- Large Skillet: 12-inches diameter
- 1 pound Filipino pork longanisa (cured sausages) store-bought at Asian markets; about 6 pieces; if frozen must be thawed at room temperature (do not microwave to defrost; allow to thaw naturally)
- 1/2 cup water to cook longanisas
- 4 Tablespoons vegetable oil
For the Sinangag (Garlic Rice)
- 2 Tablespoons vegetable oil
- 2 cloves garlic peeled; minced
- 3 cups cooked white rice must have been refrigerated overnight
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
To cook pork longanisas (store-bought)
- In a large skillet, over medium-high heat, add the longanisas and pour the water. Using a fork, prick each of the sausages once or twice - this is so the water absorbs and the longanisas tenderize while cooking.Cook the sausages in the water over medium-high heat for about 10 to 12 minutes till the water is absorbed by the longanisas.When the water is absorbed completely by the sausages and the skillet has become hot, turn the heat down to medium. Add the vegetable oil to the skillet.The sausages will sizzle in the hot oil. Continue cooking for 12 to 15 minutes till longanisas have a shiny coating, are brown and pork is cooked completely. Serve the pork longanisas with Sinangang (garlic rice), and fried eggs.
To cook the sinangag (garlic fried rice):
- Using the same skillet where the longanisa was cooked, use the leftover oil (about 1 tablespoons) and the pan drippings. Over medium heat, when oil is hot enough, saute the garlic for 1 to 2 minutes. *Note: Do not burn the garlic or rice will taste burnt.Add the cooked rice. Blend the rice well with the oil and sauteed garlic. Mix well and cook for 2 to 3 minutes.Season with salt and black pepper. Blend ingredients. Serve garlic rice warm with the pork longanisas.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]