Longganisa and Tocino Skewers

Longganisa and Tocino Skewers

Recipes with Longganisa

Grilled skewers alternating longganisa and tocino, cooked over charcoal until the sugar in both meats chars and the fat drips into the coals. The combination of the two Filipino cured pork preparations on one stick makes this a festival and backyard staple in Central Luzon. Tocino is sweet cured pork without a casing; longganisa is the cased version. Together on a skewer over a barbecue, they represent the Filipino talent for caramelised pork in a form you can carry and eat standing up.

Prep Time

15 min

Cook Time

15 min

Servings

4

Difficulty

Easy

Ingredients

  • 12 links longganisa
  • 300g pork tocino, cut into 3cm pieces
  • Metal or bamboo skewers (soaked if bamboo)
  • Spiced vinegar for dipping
  • Sliced tomatoes and onion for serving

Steps

1

Prepare the grill for medium-high heat. If using charcoal, let it reach a white-ash stage before cooking.

2

Thread the skewers, alternating between one longganisa link and one piece of tocino. Leave a little space between each piece so they cook evenly.

3

Grill over medium-high heat for 12–15 minutes, turning every 3–4 minutes. The casings should char in spots and the tocino should take on colour. Watch carefully: the sugar in both meats burns quickly.

4

Rest for 2 minutes off the grill. Serve with spiced vinegar for dipping and a plate of sliced fresh tomatoes and raw onion on the side.

Tips

Keep the heat moderate. High direct heat burns the sugar before the interior of the longganisa cooks through. If the casings are colouring too fast, move to a cooler part of the grill or raise the grate. The vinegar dip is not decoration; the acid cuts the fat from both meats and ties the skewer together.