Longganisa Alaminos

The City of Alaminos in the province of Pangasinan is best known as the home of Hundred Islands, and the Hundred Islands National Park, the first national park in the Philippines. Dad brought us to Alaminos some years ago and I could never forget the sight and smell as we cruise along the highway. Being a coastal city, Alaminos boasted of rows and rows of stalls that sold dried fish and bagoong.


Growing up with a Pangasinense Dad gave me the edge of discovering the rich food culture of Pangasinan at an early age. We learned how to appreciate all sorts of bucayo (coconut candies), the Pangasinan tikoy (so different from the Chinese tikoy), putong Calasiao (the Putong Calasiao Festival is a must-see!), Bonuan bangus, bagoong, tupig, patupat (until now i am amazed how they make this), buro (fermented rice and fish, not for the faint of heart), padas (so crispy, a special treat for breakfast), a vegatable called baug (you must pronounce this properly), and a whole lot more.

I chanced upon Alaminos Longganisa when I did the grocery last weekend. Shopwise sells a dozen for P105.75. Alaminos Longganisa has its trademark toothpicks but mind you, they are not the commercial-type toothpicks. They are actually mature coconut sticks (the ones used for walis tingting), and the knots used are made of silag or buli (like the ones used for mat-making). A smart use of local materials -- good job!

Loaded with garlic that gives much flavor, Alaminos Longganisas are fully organic, meaning no preservatives are used. Another plus point! They have a shelf life of up to seven days, or even a month if frozen.

I found this recipe at the official website of Alaminos City (www.alaminoscity.gov.ph) but you may modify it according to your preference.

Ingredients:

¾ k ground lean pork
¼ k pork fat
4 tbsp. sugar
2 tbsp. coarse salt
2 tsp. ground black pepper
2 tbsp. vinegar
¼ tsp. salitre
½ tbsp. soy sauce
2 tsp. chopped garlic
1 tbsp. rum, atsuete or food coloring
pork casings

Procedure:

1. Mix all ingredients and refrigerate for 5 days.
2. Stuff mixture in pork casings. Tie with strings to desired length.
3. Hang to dry.



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