A classic Filipino breakfast plate featuring sweet and garlicky pork sausage patties served alongside fragrant garlic fried rice and a crispy-edged fried egg. The trio of caramelized sausage, toasty rice, and runny yolk makes this a beloved morning meal across the Philippines. Traditionally served with spiced cane vinegar for dipping to balance the richness.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 685 kcalCalories
- 38 gFat
- 11 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 14 gSugar
- 36 gProtein
- 920 mgSodium
- 580 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 6 mgVitamin C
- 140 mcgVitamin A
Ingredients
For the sweet longganisa
- 1 lb (450 g) ground pork, about 20% fat
- 5 cloves garlic, minced
- 2 tbsp soy sauce
- 3 tbsp packed brown sugar
- 1 tbsp rice wine or dry sherry
- 1 tsp coarsely ground black pepper
- 1/2 tsp fine sea salt
- 2 tbsp neutral oil, for frying
For the garlic fried rice (sinangag)
- 4 cups cooked day-old jasmine rice, cold
- 6 cloves garlic, finely minced
- 2 tbsp neutral oil
- 1/2 tsp salt, or to taste
- 2 tbsp chopped scallions, optional
For the fried eggs and serving
- 4 large eggs
- 2 tbsp neutral oil
- 1/4 cup spiced cane vinegar, for dipping
- 1 small tomato, sliced, optional garnish
Directions
- In a large bowl, combine the ground pork with garlic, soy sauce, brown sugar, rice wine, pepper, and salt. Mix by hand for 3-4 minutes until the mixture becomes sticky and holds together when pressed.
- Shape the mixture into 8 oval patties about 3 inches long and 1 inch thick. Place on a parchment-lined tray, cover, and refrigerate for at least 30 minutes to let the flavors meld and the patties firm up.
- Heat 2 tbsp oil in a skillet over medium-low heat. Add the patties and cook 4-5 minutes per side, pressing gently with a spatula, until deeply caramelized on the outside and cooked through. Cover briefly mid-cook if centers remain pink. Transfer to a plate and keep warm.
- For the garlic rice, wipe out a wok or large skillet and heat 2 tbsp oil over medium heat. Add the minced garlic and cook 1-2 minutes, stirring constantly, until light golden and fragrant. Scoop out half the garlic and reserve for garnish.
- Add the cold rice to the pan and break up clumps with a spatula. Stir-fry 3-4 minutes, pressing the grains against the hot surface occasionally to develop light crispy bits. Season with salt and toss in scallions if using.
- Mound the garlic rice onto four plates and sprinkle with the reserved crispy garlic. Wipe the wok clean.
- Heat oil in a small skillet over medium-high heat until shimmering. Crack the eggs one at a time and fry 2-3 minutes, basting the whites with hot oil, until the edges are crisp and lacy but the yolks remain runny.
- Assemble each plate with a mound of garlic rice, two longganisa patties, a fried egg on top or to the side, and a few tomato slices. Serve immediately with the spiced vinegar for dipping.
Cook’s Notes
- Day-old refrigerated rice is essential for sinangag; freshly cooked rice turns mushy when stir-fried.
- Marinate the sausage mixture overnight in the fridge for a deeper, more developed flavor.
- Cook the longganisa on medium-low heat so the sugar caramelizes slowly without burning before the centers cook through.
- For authentic dipping vinegar, simmer 1/2 cup cane vinegar with 3 crushed garlic cloves, 2 bay leaves, and 1 tsp whole peppercorns for 5 minutes, then cool.
- Use a well-seasoned cast-iron or nonstick skillet for the eggs to get those signature lacy crispy edges that hold the runny yolk.
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