Longanisa pinoy

Ingredients :

500 g. of ground lean pork
2 tbsps. of finely minced garlic
2 onion, finely chopped
3 tbsps. of tomato paste
1 tbsps. of rice vinegar
2 tbsps. of soy paste
5 tbsps. of dark brown sugar
2 tbsp. of fine unsweetened bread crumbs
2 egg, beaten
2 c. of cooking oil
20 pcs. of kitchen wax paper, 6″ x 6″ in size
2 tsp, of salt
2 tsp of pepper

Procedures:

Mix together all the ingredients except the cooking oil and the wax paper. Divide into 12 to 15 portions, depending on the size you prefer. Form each portion into a log about 1″ to 1-1/3″ thick. Place on a piece of wax paper and roll firmly and as tightly as you can. Repeat for the remaining portions. Stack on a covered container and chill in the fridge for at least 2 hours.

Heat the cooking oil in a wide skillet or wok until it starts to smoke. Fry the longganisa in hot oil until browned. Drain on paper towels. Serve with fried eggs and garlic fried rice.