3k. pork 2 tbsps. Sugar
1 hd. Garlic 1 tsp. whole black pepper (pounded fine)
1 onion, chopped 1 c. soy sauce
1 tsp. salt ? c. vinegar
? tsp. peter (salitre) 2 pcs. Bay leaf
Remove the skin from pork. Cut into small cubes or grind coarsely. Mix salt, salt peter, sugar and the freshly pounded pepper. Sprinkle the mixture over the pork cubes. Add the garlic and onion. Mix. Cover and set aside in the refrigerator. Heat soy sauce and vinegar. Add bay leaf. Continue cooking till mixture boils. Cool. Remove bay leaf. Pour the soy sauce mixture over the pork cubes. Keep in a clean, tightly covered glass container, and store in the refrigerator for at least 24 hours. Put in a sausage casing and store in the refrigerator. To cool longanisa add just enough water to cover longanisa in a frying pan. Cook over a low flame and allow water to evaporate. If pork is not tender add more hot water and continue cooking. After water has evaporated, fat from pork will be rendered and the longanisa will cook in its own fat. Fry to desired stage and serve hot.