I grew up in Cagayan Valley and that?s how I came across one of the best delicacies of Ilocos region (Cagayan, Ilocos Norte, Ilocos Sur, etc.) - longganisa or Philippine Chorizo. Ilocos longganisa is often referred to as derecado or mabawang na longganisa because of it?s distinct garlicky and salty taste. This type of longganisa is best eaten with vinegar (especially Pinakurat vinegar) to further enhance the taste.
Ilocos longganisa is truly a favorite. Since we moved here to Manila, we rarely got the chance to eat this delicious delicacy simply because we cannot find anything like it at grocery stores. Just recently, mom was able to contact her best friend who resides in Cagayan and requested that she sends us some longganisa -yay!
Mom was also able to contact her sister who also lives in Cagayan and asked her a huge favor, that is to let us share this very delicious longganisa to Kitchen BQ readers ;) For orders, you may use the contact form on this site.
So how do we actually cook longganisa? See below for the steps:
In a pan, drop the longganisa and then add 1/8 cup water.
Cover the pan.
Set the fire to medium or high heat and bring the water to boil. Wait until the water has completely evaporated.
At this point, oil from the longganisa will come out. Do not lower the heat to produce a slightly crunchy crust.
While holding the handle and the cover of the pan, toss the longganisa to ensure that all sides are cooked equal.
Wait for a few minutes more or until the longganisa is cooked before turning off the fire.
Drain excess oil before putting the longganisa on top of paper towel.