Longanisa Your Way Recipe

Thaw and prepare longanisa

If using frozen longanisa, thaw overnight in the refrigerator or run under cool water in its sealed packaging until pliable. Remove from casing if you prefer crumbly-style (squeeze meat from casing into a skillet) or leave in casing for whole links.

Pan-cook longanisa

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon neutral oil. Add the longanisa links (or loose meat) in a single layer. Cook 6–8 minutes, turning occasionally, until well-browned and caramelized on all sides and cooked through (internal temperature ~160°F/71°C for whole links). If they release a lot of fat, tilt the pan and spoon off excess, leaving enough to glaze the sausages. For loose longanisa, break up and cook until edges are crisp, about 6–10 minutes.

Rest and slice

Transfer cooked longanisa to a plate and let rest 3 minutes. If cooked whole, slice on the bias into 1/4–1/2-inch slices for serving.

Cook eggs

In a separate nonstick skillet, heat a little oil over medium heat. Crack eggs and fry sunny-side up (or to your preference) until whites are set and yolks are still runny, about 3–4 minutes for sunny-side up. Season lightly with salt and pepper.

Warm rice and arrange accompaniments

Reheat steamed jasmine rice if needed (microwave 1–2 minutes with a sprinkle of water and covered). Slice cucumbers and tomatoes. Arrange rice, cucumber, tomatoes, sliced longanisa and fried eggs on plates or a family-style platter. Sprinkle sliced scallions over the longanisa and rice. Add lime or calamansi wedges to the side.

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise and 2 tablespoons Greek yogurt until smooth.

Add aromatics and seasoning

Stir in 3 cloves minced garlic, 1 teaspoon sambal oelek (or to taste), 1 teaspoon honey, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon toasted sesame oil. Mix thoroughly.

Season and adjust

Add 1 teaspoon kosher salt and 1 teaspoon freshly cracked black pepper. Taste and adjust: if you want more heat, add another 1/2–1 teaspoon chili paste; for more acidity, add a little more rice vinegar or 1 teaspoon lemon/calamansi juice. If aioli is too thick, thin with 1–2 teaspoons water or a little extra yogurt.

Chill briefly

Cover and refrigerate the aioli for at least 15 minutes (30–60 minutes preferred) to let flavors meld. Aioli will keep in an airtight container for up to 4 days.

Spoon 1–2 tablespoons of dinache aioli alongside or over the sliced longanisa (or serve in a small ramekin for dipping). Top rice and sausage with pickled red onions, crispy fried garlic, and chopped cilantro or parsley as desired. Squeeze lime or calamansi over the longanisa and rice just before eating.

Serve each portion with a fried egg on top of the rice (classic tapa-style), toasted sesame oil drizzle (optional), and extra aioli on the side. Enjoy immediately while longanisa is hot.