Comments on: “Cebu-style” chorizo experiments… :(

By: farida

farida — Wed, 17 Oct 2012 04:12:17 +0000

I am with you, Sister. I have not tried this new sweet version at all. I don’t remember these round chorizos.

By: Sister

Sister — Sat, 06 Oct 2012 21:01:48 +0000

50 years ago, yes, I know that dates me, Cebu chorizo was not overly sweet or red or like marbles. Coarsely chopped pork, about 30% fat, salt, pepper, garlic, some achuete (optional), and salt peter if you wanted a preservative, and a good 3″ long, and often dried for several days was made at home or bought from a suki.
What’s going on with your native specialties? Are they gone forever in favor of overly sweetened, salted, and colored versions?

By: mayz

mayz — Sat, 06 Oct 2012 02:06:17 +0000

could all that red coloring be from the use of saltpeter? i like the color of your chorizo better.

By: Joey

Joey — Thu, 04 Oct 2012 21:36:52 +0000

MM,

The first tip I received when I cooked these chorizos or any of the local longganiza versions is to pierce the sausages before even cooking. That avoids those splatters that can be painful and messy.

-J

By: Jay

Jay — Thu, 04 Oct 2012 19:27:52 +0000

My mother buys her chorizo/longganisa from Carbon public market. Yum!

By: bambini

bambini — Wed, 03 Oct 2012 12:27:14 +0000

have you tried the Manaloto Chorizo of Bacolod? (i am not related to the Manalotos nor do i work with them) they have 2 variants, the Recado and the Hamonado. my family being Cebuano likes the Hamonado. (the sweetish variant) maybe you can try to replicate it. as for me i prefer the Recado. these chorizos are also served at Antonio’s breakfast place.

By: robin castagna

robin castagna — Wed, 03 Oct 2012 10:51:00 +0000

It’s weird how sweetness has become almost the standard flavor in commercially served food that I’ve tasted gaggingly sweet bistik, caldereta and stir-fried ampalaya. My uncle even, unfortunately if I may add, makes this sweet paksiw na bangus!! Ugh!!

I think sugar is now used as MSG substitute. My cousin does that. So she puts sugar in everything. Hay nako!

By: Ging

Ging — Wed, 03 Oct 2012 05:47:06 +0000

MM, that sweet chorizo you are referring to is quite recent. that flavor only came out in the mid 90’s when barbecues also started to become flavored with banana catsup (a tagalog influence i beleive). the original cebuano barbecue used to be only vinegar, soy sauce and calamansi.

the cebu chorizo i grew up with is yes, hideously red. but it is typically chunky with lots of fat in it. but sweet.. not really. the real cebu chorizo, (as i remember it from the 70’s and 80’s) was SPICY! and the skin had to be fried till it burst open and is a black crisp.

by the way, you dont FRY it. rather, you heat a bit of water in a frying pan and put the chorizo in there. make sure the chorizo was pricked several times with a fork to allow the fat to come out. steam or boil the water in the pan until the water evaporates and the fat oozes out of the chorizos. as they cook in their own fat, the chorizos burst open and you get the typical black, crunchy exterior of the cebu chorizo.

and no, cebuanos, dont eat the skin unless its charred.

By: Laarni

Laarni — Wed, 03 Oct 2012 04:06:12 +0000

love Cebu’s chorizo! i always make it a point to buy some from Tabuan Market before coming back to Manila. i like its sweetness and i eat even the casing :-) will be in Cebu on Monday, hope I can visit Zubuchon

By: loony

loony — Wed, 03 Oct 2012 03:15:44 +0000

longganisa is one of my favorite ulam but i can’t find a good brand in the groceries. my sister once had a jar of lucban longga that was quite red but oh so delicious, not sweet, just the way i like it–i ate it every day for several days until i ended up consuming the whole jar. all i remember is that it came in a large mayo container and had “otop” on the label so it was probably a “flagship” product. been wanting to try the various longganisas of the farm after daphne paez blogged about their product/s but i’m nowhere near any of their stores/outlets.