The longganisa of Vigan, Ilocos Sur has a distinct, strong, meaty flavor. My late husband, Rene Quema was from Vigan, and whenever I go there Vigan longganisa will be served for breakfast upon request, making it a meal to yearn for. My stock is now depleted after this blog post and I would have to make Partas the next batch!
Quema House Photo credits: Wikipedia
To cook Vigan longganisa, one has to boil in water, half-way covered is enough. After a few minutes of boiling, you'll see that it plumps up, so get a fork to pierce it to let the juices ooze out. Boil the liquid down until it becomes oil. Continue cooking and turning the longganisa in the reddish oil until has an even red-brown color.
Remove from pan and plate. Serve with chopped tomatoes and onions (ideally the small red ones) and with Vigan suka as dipping sauce.
The oil in the pan extracted from the Vigan longganisa may be used to make fried rice and to make it taste better, add salt to taste during the cooking process. I added powder achuete to the oil before frying the rice so that the finish product has a vibrant color. This oil may also be used to cook sunny side up eggs to match this authentic Vigan meal using this method on how to cook perfect eggs.
When cooking Vigan longganisa using the proper method and serving it with the right side dish and dip, it guarantees that the dish will be authentically delicious and that every bite a sheer delight.
