It started with Vigan empanada.
A good Vigan longganisa is what makes or breaks the filling, so here I am. I have been making this for a long time, and the rule is simple: do not go light on the garlic. Ever.
The problem with store-bought is I never know what is actually in it. The ingredient list reads like a chemistry exam. I would rather make my own, and now you can too.
No casing, no special equipment. Just ground pork, a lot of garlic, and a bowl. If you have tried my skinless chicken longganisa, this one follows the same idea but bolder, garlickier, and very Ilocano.
Either way, this is going straight into your freezer.
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What Makes This Vigan Longganisa Different
Most recipes stick to the basics: garlic, vinegar, salt, pepper. This version adds two things worth knowing about.
Annatto powder gives it that deep reddish-orange color and a subtle earthy flavor. It is what makes these look like the real thing.
Oyster sauce adds a savory depth that vinegar alone does not give you. Most recipes skip it. I do not.
And yes, there is MSG. It is an ingredient, not a shortcut.
Ingredients
Here's what you'll need:
- Ground pork is the base. Use pork with some fat in it, around 80/20. Too lean and the longganisa will be dry. The fat is what keeps it juicy and helps it caramelize in the pan.
- Garlic is the soul of Vigan longganisa. Two full heads is not a typo. This is not a background flavor, it is the main event. Mince it fine so it distributes evenly through the meat.
- Vinegar provides the tang that separates Vigan longganisa from the sweeter varieties. Any white or cane vinegar works. If you can find sukang Iloko, use it.
- Annatto powder is for color and a subtle flavor note. Find it at any Filipino or Latin grocery, or online. Sweet paprika works in a pinch but gives a slightly different result.
- Oyster sauce is the umami layer. Two tablespoons makes a noticeable difference.
- Brown sugar is here just enough to balance the vinegar, not to make this sweet.
- For a full Filipino breakfast spread, this pairs naturally with sinangag na dilis on the side.
See recipe card for quantities.
How To Make Vigan Longganisa
- Add everything to a large bowl and mix with your hands. You want the garlic and seasonings distributed evenly through the meat, and hands do this better than a spoon. Let the mixture rest in the fridge for at least 30 minutes, or up to overnight.
- To wrap, cut cling wrap into roughly 6x6-inch squares. Scoop about 2 tablespoons of the mixture onto the center. Shape it into a log about 3 inches long, roll the cling wrap tightly around it, and twist both ends to seal. Repeat until the whole batch is wrapped.
- Refrigerate for at least 2 hours before cooking, or freeze overnight. Freezing helps them hold their shape better in the pan.
- Remove the cling wrap before cooking. Place the longganisa in a cold pan. Add about 3 tablespoons of water and turn the heat to medium. Cover and cook until the water fully evaporates, about 5 to 7 minutes. This steams the sausage through without burning the outside. Once the water is gone, let them fry in their own rendered fat. Turn every minute or two until all sides are deep brown and caramelized, about 3 to 5 more minutes. Add a bit of oil to prevent sticking to the pan.
Make-Ahead and Freezer Notes
This is one of the best things to batch cook. Mix, wrap, and freeze the whole batch raw. Lay them flat on a tray first to freeze solid, then transfer to a zip-lock bag. They keep for up to 3 months.
To cook from frozen, skip the thawing. Just add 2 to 3 extra minutes to the water-cooking step.
Wrapped raw longganisa keeps in the fridge for up to 5 days. Cooked leftovers keep for 3 days.
For another good freezer-friendly Filipino breakfast protein, the homemade skinless chicken longganisa is worth keeping in rotation too.
How to Serve It
- The classic is longsilog: longganisa with garlic fried rice and a fried egg. A side of atchara or sliced fresh tomatoes cuts through the richness. That is breakfast sorted.
- But this also works as a fast weeknight protein. Serve it with steamed rice and a quick Filipino cucumber salad for dinner. Or chop up leftovers and stir them into fried rice the next morning.
- And if you are working toward Vigan empanada, this is your filling. Get this batch right and the empanada is halfway there.
Recipe FAQs
Any white or cane vinegar works. Sukang Iloko is the traditional choice. Apple cider vinegar works too and gives a slightly milder tang.
Yes. Add a tablespoon of neutral oil to the mixture to compensate for the lower fat content.
No. Leave it out if you prefer. Add a little extra salt to compensate.
They need more time in the fridge or freezer before cooking. Always chill or freeze them first so they hold their shape.
Yes. Cling wrap is easier to seal tightly and gives a rounder shape, but wax paper works fine.
More Filipino Breakfast and Pork Recipes
Looking for other recipes like this? Try these:
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Skinless Vigan Longganisa
Equipment
- large mixing bowl
- Cling wrap (cut into 6x6-inch squares)
- Large skillet or non-stick pan with lid
Ingredients
- 2 pounds ground pork 80/20 lean-to-fat ratio preferred
- 2 heads garlic minced (about ½ cup)
- 2 tablespoon white cane vinegar or sukang Iloko
- 2 tablespoon oyster sauce
- 2 teaspoon annatto powder achuete powder
- 3 tablespoon brown sugar packed
- 1 teaspoon ground black pepper
- 1 ½ teaspoon salt
- 1 teaspoon MSG optional but recommended
Instructions
- Combine all ingredients. Add ground pork, minced garlic, vinegar, oyster sauce, annatto powder, brown sugar, black pepper, salt, and MSG to a large bowl. Mix with your hands until evenly combined. No dry pockets of seasoning should remain.2 pounds ground pork, 2 heads garlic, 2 tablespoon white cane vinegar, 2 tablespoon oyster sauce, 2 teaspoon annatto powder, 3 tablespoon brown sugar, 1 teaspoon ground black pepper, 1 ½ teaspoon salt, 1 teaspoon MSG
- Taste test. Fry a small spoonful of the raw mixture in a pan over medium heat. Taste and adjust salt, vinegar, or garlic before wrapping the whole batch.
- Rest the mixture. Cover and refrigerate for at least 2 hours, or overnight.
- Wrap. Cut cling wrap into 6x6-inch squares. Scoop about 2 tablespoons of mixture onto the center. Shape into a 3-inch log, roll tightly, and twist both ends to seal. Repeat with remaining mixture.
- Chill. Place on a tray and refrigerate for at least 2 hours, or freeze overnight for best shape retention.
Cook the Longganisa
- Remove cling wrap. Do not cook it in the wrap.
- Steam through. Place longganisa in a cold pan. Add 3 tablespoons of water and turn heat to medium. Cover and cook until water fully evaporates, 5 to 7 minutes.
- Brown and caramelize. Uncover and let longganisa fry in its own fat, turning every 1 to 2 minutes, until all sides are deep brown and caramelized, 3 to 5 more minutes. Add a small drizzle of oil only if needed.
- Serve with garlic fried rice, a fried egg, and sliced tomatoes or atchara.
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Michelle says
Two whole heads of garlic seems like a lot, is that really not a typo
Rose Sioson says
Hi MIchelle! Not a typo, two heads is correct here, but you can always scale it back to your liking if that's too much garlic for your taste.