Equipment
Ingredients
Skinless Longganisa Patties
- 300 g ground pork, chilled
- 6 garlic, minced
- 45 g brown sugar
- 15 ml soy sauce
- 10 ml cane vinegar
- 3 g black pepper, freshly cracked
Assembly
- 4 pandesal rolls
- 4 eggs
- 30 ml banana ketchup
- 40 g atchara
- 15 ml cooking oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 497 kcal
- Protein
- 22 g
- Carbohydrates
- 51 g
- Fat
- 25 g
- Fiber
- 2 g
- Sugar
- 20 g
- Sodium
- 568 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 166 mg
- Potassium
- 476 mg
- Calcium
- 124 mg
- Iron
- 2.1 mg
- Magnesium
- 32 mg
- Phosphorus
- 261 mg
- Zinc
- 2.6 mg
- Vitamin A
- 56 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.65 mg
- Riboflavin
- 0.36 mg
- Niacin
- 3.6 mg
- Folate
- 19 mcg
- Water
- 98 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine ground pork, minced garlic, brown sugar, soy sauce, vinegar, and black pepper. Mix thoroughly until the mixture becomes tacky and sticky.
Divide the pork mixture into 4 equal portions and shape them into flat, round patties slightly wider than your bread rolls (they will shrink during cooking). Let them rest for at least 15 minutes to marinate.
Heat oil in a skillet over medium heat. Add the patties and cook for 3-4 minutes per side until dark golden brown and caramelized. The sugar content makes them burn easily, so watch the heat. Internal temperature should reach 71°C/160°F.
Remove patties and set aside. In the same pan (keep the flavorful rendered fat!), crack the eggs and fry to your preference. Sunny-side up or over-easy works best for a runny yolk sauce.
Slice the pandesal rolls in half and lightly toast them. Spread banana ketchup on one side. Layer the longganisa patty, the fried egg, and a generous forkful of atchara on top. Close the sandwich and serve immediately.
Chef's Notes
- Customization: You can replace the longganisa patty with a thick slice of fried Spam or corned beef hash patty for different 'Silog' variations.
- The Bread: Traditional Pandesal is best, but a soft Brioche bun mimics the sweetness and texture well if you cannot find it.
- Texture: Don't skip the Atchara (pickles). The longganisa is rich and sweet; the acidic crunch of the pickle is essential for balance.
- Garlic Lovers: For an extra kick, mix garlic powder into mayonnaise for a quick garlic aioli spread.
Storage
Refrigerator: 3 days — Store cooked patties and assembled sandwiches separately. Best assembled fresh.
Freezer: 1 month — Raw formed patties freeze excellently.
Reheating: Reheat patties in a pan over medium heat; toast bread fresh.
Troubleshooting
Patties are burnt on the outside but raw inside
Cause: Heat was too high; the high sugar content caramelizes very quickly
Fix: Finish cooking the patties in an oven or toaster oven at 175°C/350°F for 5 minutes
Prevention: Cook over medium to medium-low heat
Cultural Context
This sandwich is a portable evolution of 'Longsilog', a portmanteau of Longganisa (sausage), Sinangag (garlic fried rice), and Itlog (egg). While the traditional version requires a plate and spoon, this adaptation captures the quintessential Filipino breakfast flavor profile—sweet, salty, and garlicky—in a format suited for modern, busy mornings.
