The Happy Home Cook: Longganisa with Apples and Asian Pear

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Longganisa with Apples and Asian Pear (Photo by Voltaire Gungab)

Using ingredients in non-traditional ways has always been a culinary adventure for me. Filipino longganisa, for instance, is traditionally served at breakfast, most often fried in Lonsilog. I’m certain I’m not the first to cook or serve longganisa for lunch or dinner, but I haven’t come across any recipes that prepare it in ways other than fried, or recipes that showcase its savory goodness in a main course.

For this dish, I took a cue from cuisines that combine meat, fruit and a souring agent, and cooked the longganisa with apples, Asian pear and coconut vinegar. Thyme, onions, garlic, smoked paprika, and red pepper flakes provide the savory and spicy notes.

The interplay of sweet, sour and savory makes this flavorful one-pot meal satisfying, and it’s a novel way to showcase this breakfast favorite! 

Ingredients

2 Tb olive oil

1 10-oz package longganisa (8 pieces), thawed if frozen

1 medium onion, cut into 1/2” wedges

3 garlic cloves, minced

1/2 tsp Spanish smoked paprika

1/8 tsp red pepper flakes

4 sprigs fresh thyme

1 bay leaf

1/4 cup coconut vinegar (see note below)

1-1/4 cups hot chicken broth, divided

2 Golden Delicious apples, each cored & cut into 8 wedges

1 Asian pear, cored & cut into 8 wedges

Salt & freshly ground black pepper

Procedure

Add oil to a Dutch oven or large skillet with a lid over medium heat. When hot, fry the longganisa until brown on all sides. Transfer to a plate and set aside.

In oil remaining in the skillet, add onion and sprinkle with salt. Sauté until onion pieces start to brown. Add garlic, smoked paprika & red pepper flakes and stir for 30 seconds or so. Add thyme, bay leaf, vinegar, 1/2 cup hot broth and longganisa. Bring to a boil, cover, lower heat, and simmer until onion is soft.

Add fruit and remaining 3/4 cup hot broth. Season with salt (if needed) and a few grinds of black pepper. Stir, cover pot and simmer, about 5 minutes. Uncover and simmer for another 5 minutes until liquid reduces and fruit wedges are tender.

Serve immediately with white or brown rice, polenta, or crusty bread.

Serves 3-4. Recipe can be doubled. 

Note: Coconut vinegar from the Philippines is a personal preference, but other strong and flavorful vinegars, such as apple cider, white wine or sherry, are also good.

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Voltaire Gungab

Voltaire Gungab is based in San Francisco and currently retired after working in advertising/marketing and editing scientific articles. A self-professed foodie and recipe hound, he follows the San Francisco food scene avidly and occasionally prepares theme dinners for friends.

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