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Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur.It is a type of de recado longganisa noted for its salty, garlicky, and sour flavor.
Longganisa: Cebu Sausage A pork sausage similar to a chorizo. It has its own regional variants such as Longganisang Ilocano and Longganisang Lucban of the Ilocos Province and of the City of Lucban, Quezon, respectively, that is made with much garlic, and Sweet Chorizo of Cebu which is similar to sausages but with a sweeter flavor. Tinapa / Tuyo ...
Tuguegarao longganisa, also known as the Ybanag longganisa, is a Filipino pork sausage originating from the Ybanag people of Tuguegarao City, Cagayan. It is a type of de recado longganisa . It is made with coarsely ground pork, black pepper, garlic, coarse salt, and cane vinegar (ideally sukang iloko ) in hog casings .
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Lauya / ˈ l ɑː uː j ɑː / is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla" (lit. "the ceramic pot"), likely referring to the native clay pots (banga) in which stews were made in. [1] [2] It is now often associated with the Ilocano stew typically made with pork or beef.
Lucban longganisa is a Filipino pork sausage originating from Lucban, Quezon. It is a type of de recado longganisa. It is characterized by its use of oregano and its garlicky and sour taste. It is made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar. [1]
Bagnet (Northern Ilocano and Tagalog pronunciation:, Southern Ilocano pronunciation:), also locally known as "chicharon" or tsitsaron in Ilocano, [1] is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt.
The longganisa is a type of local sausage with two major types—the recado, with a more savory flavor, and the hamonado, with a sweet taste. [ 1 ] Unlike other longganisa variants, the Alaminos longganisa's segments of the sausage are uniquely divided by small pieces of coconut leaf midribs (sometimes mistaken for toothpicks), making it easily ...