For those of you not in the know, Filipinos have a love affair with pork, especially me.
Give me an awesome pork chop and I’ll choose it over a steak any day. I’ve even got my husband converted to porcine love in that if given the option he’ll nine times out of ten go with pork over beef or chicken.
That previous sentence may sound bad, but I swear we eat a varied weekly diet: one fish dinner, one vegetarian dinner, one poultry dinner and one beef or pork dinner. But I could literally cook pork almost nightly and you wouldn’t hear my husband nor I complaining.
But anyway, let’s get back to the point. Philippine cuisine has two shining examples, in my opinion, of pork breakfast/dinner foods (lechon is not included in that it obviously takes top place overall) – tocino and longanisa.
I grew up eating tocino or “red meat” as my mom called it. I’m not even going to get started on tocino or this whole post will devolve into me waxing poetic (you’re welcome for my restraint). It wasn’t until we actually went to thePhilippinesthat the glory of tosilog was introduced to me.
That being said, the closest Asian market to me doesn’t sell tocino (gasp!) although they do sell these amazing vinegar, garlic and salt pork rinds which is completely beside the point. But he does (thankfully) sell longanisa and I often buy it to keep on hand.
Funnily enough, I can’t remember my mom ever cooking longanisa, which is a bit weird all things considered. But either way, my husband loves longanisa and and lot of times I’ll cook longsilog for our Sunday breakfast.
Longsilog is a Filipino breakfast consisting of fried longanisa, garlic fried rice and a fried egg on top, i.e. one of the most delicious breakfast dishes in the world. The varieties of silogs are endless (click here for Ang Sarap’s breakdown)
But I’m not posting about that. Remember when I warned you about an abundance of potato dishes? Well here’s another one, I decided to Americanize longsilog a bit, and make a longanisa breakfast hash in an effort to use up more of the potatoes.
The spirit of the dish is the exact same, the only difference being that instead of sinangag, or garlic fried rice, potatoes were substituted in.
Note – ok so this obviously isn’t the healthiest breakfast around. But I don’t eat it that often and I made sure to eat some fruit after
- 1 package longanisa defrosted
- ½ cup water
- ¾ lb potatoes, cut into ¼ in dice
- 1/3 cup green onions (I was actually out of green onion so used half a small onion finely diced)
- 5 - 9 cloves of garlic, minced (use a lot if you like garlic)
- Salt and Pepper, to taste
- Patis (Fish Sauce), optional
- 4 eggs
- 1 Tbsp canola oil, divided and adding more if necessary
- Steam potatoes for 8 – 10 minutes until slightly softened. Dry thoroughly. The drying is important if you want to get a good sear on your potatoes.
- Place longanisa links in large skillet with ½ cup of water. Cook, covered, over medium high heat for 5 minutes. Uncover and continue to cook until most of the water has evaporated. Remove from pan and cut into chunks.
- Heat 1 tsp canola oil over medium high heat in pan. Fry longanisa until browned on all sides. Remove longanisa from pan and set aside.
- Add remaining 2 tsp canola oil to pan. Add green onions and garlic, sauté for 1 – 2 minutes until softened and garlic has started to brown (be careful not to burn it). Add potatoes, salt and pepper and spread potatoes out into an even layer and cook for 2 minutes until they’ve gotten a nice sear. Flip potatoes and cook on the other side for another 2 minutes. Stir and continue to cook another 2 minutes until all sides of potatoes are nicely browned.
- Stir the longanisa back into the pan and mix with the potatoes. Make 4 wells in the skillet and drop an egg into each. Sprinkle each egg with a bit of water, cover and cook for another 2 – 5 minutes depending on how runny you like your egg. I tend to go for about 2 to 3 minutes to make sure my yolk is runny.
- Divide into 4 portions and serve.