I have my own theory that falls somewhere in between those two. Before a chef goes off trying to make his or her version of a certain dish, make sure you've eaten the original/authentic version. Whether you had it a few times on vacation back home or your Uncle Boy is the master of said dish. This is important because inevitably, someone who has eaten said dish plenty of times or has their own Uncle Boy who makes said dish, you will have no shortage of haters for your own bastardized version. Plenty of Filipino restaurants fall flat because the regional specialties that they put out don't even come close to how they are suppose to be prepared. Stick to what you do well for now and keep practicing at what you don't. Quality is what will bring our food to that stage.
Now I have to follow my own advice. Vigan Longganisa hails from the Northern Region of the Philippines. There are variations of this salty and garlicky sausage found in areas in the Central Region but it is made famous here in the north. My wife is from the north and she has had this plenty of times and I have actually had it in her hometown. She's definitely a worthy judge of my first go at Vigan Longganisa and I'm positive she'll be honest with the utmost disregard for my ego and this case, it's completely acceptable. :)
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| Vigan Longganisa |
Vigan Longganisa
2 lbs ground pork butt/shoulder
1/2 cup minced garlic
4 tbsp of Filipino soy sauce
4 tbsp Sukang Iloko (or apple cider vinegar)
2 tbsp annatto powder
2 tsp salt
2 tsp coarse black pepper
mix well and once stuffed, let it marinate in the refrigerator for at least a day, then put in the freezer if you aren't cooking it yet.... but then again... why wait?
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| Longsilog |
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