Sweet Longganisa

In a large bowl, combine the ground pork, brown sugar, sweet paprika, atsuete, salt, black pepper, soy sauce, minced garlic, corn starch, and water.

Using your hands or a spatula, mix all the ingredients until well combined and the mixture is slightly sticky.

Cover the bowl with plastic wrap and refrigerate for at least 1 to 2 hours. This helps the flavors meld and makes the mixture easier to handle.

Lay out a sheet of plastic wrap on a clean surface. Place a kitchen scale on the plastic wrap if you want to weigh each piece.

Scoop about 35-40g of the longganisa mixture using a spoon and place it on the plastic wrap. You can also use a spatula to help portion it.

Roll the mixture tightly in the plastic wrap to form a sausage shape. Twist the ends of the plastic wrap to secure the shape.

Repeat the process until all the mixture is used. You should get about 11-12 pieces.

Place the frozen, plastic-wrapped longganisa in a non-stick pan. Add about 3 tablespoons of water to steam them for about 2 minutes until the plastic is easy to remove.

Carefully remove the plastic wrap from the longganisa. You can do this by submerging the sausage in water to help slide the plastic off.

Add about 1 tablespoon of cooking oil to the pan with the longganisa.

Pan-fry the longganisa over medium heat, turning occasionally, until browned and cooked through, about 15-20 minutes.