How to prepare Longsilog
Season the longganisa
In a large bowl, combine the brown sugar, garlic, soy sauce, vinegar, salt, black pepper, paprika, and annatto oil. Stir until the sugar begins to dissolve.
Mix with the pork
Add the ground pork. Using clean hands or a sturdy spoon, mix for 3–4 minutes until the seasoning is evenly distributed and the mixture becomes slightly sticky. Do not overwork it.
Test and shape
Fry a teaspoon of the mixture, taste, and adjust the seasoning if needed. Divide the rest into 18–20 portions and shape each into a short sausage.
Marinate overnight
Place the shaped longganisa in a covered container, separating layers with parchment paper. Refrigerate for at least 8 hours, preferably overnight.
Cook the longganisa
For four servings, place 8 pieces in a pan with about ½ cup water. Cover and simmer over medium-low heat for 8–10 minutes. Let the water evaporate, add a little oil, and fry while turning often until caramelized and fully cooked.
Make the sinangag
Heat 2 tablespoons of oil in a wide pan. Cook the chopped garlic over medium-low heat until lightly golden. Add the cold rice, break apart any clumps, and stir-fry for 4–5 minutes. Season with salt.
Fry the eggs
Heat a little oil in a clean pan. Fry the eggs until the edges are crisp while keeping the yolks soft, or cook them to your preferred doneness.
Mix the dipping sauce
Combine the vinegar, minced garlic, chili, sugar, salt, and black pepper. Stir until the sugar dissolves, then let the flavors blend for a few minutes.
Assemble and serve
Divide the garlic rice among four plates. Add two longganisa, one fried egg, and sliced tomatoes to each plate. Serve immediately with the vinegar dipping sauce.