SKINLESS LONGANIZA

by Gil Valenzuela

2 lbs ground pork

2 cloves garlic, crushed until pasty

½ cup bread crumbs

½ cup pineapple juice

1 teaspoon salt

Ground black pepper

8 tbsp sugar

 

Mix all the ingredients in a large bowl.

After thorough mixing, divide into four portions.

Place each portion in a sandwich bag.

Close the sandwich bag flap and using fingers and palm, press the meat to flatten it to ¼ inch, making all areas even in thickness.

While in the plastic sandwich bag, create grooves using the back of a knife to make longaniza shapes.

Put the bag in the freezer to harden a little, about 10-20 minutes.

Slice the meat following the groove marks.

Remove plastic skin.

Grill longaniza or fry in a skillet.