27/08/2026
Mga paboritong almusal ng Pinoy na puwedeng gawing negosyo!
From silog meals to savory favorites—madaling gawin, budget-friendly, at perfect pang-takeout. Save this recipe and start your food business journey!”
(1) Longganisa
Ingredients
* 2 pounds lean ground pork
* 1 pound pork fat, minced
* 1 head garlic, peeled and minced
* 2 tablespoons soy sauce
* 2 tablespoons anisado wine
* 1 tablespoon vinegar
* ½ cup brown sugar
* 1 tablespoon salt
* 1 teaspoon ground black pepper
* 1 teaspoons paprika
* hog casings, about 12 to 15 feet
* 1 cup water
* 2 tablespoons canola oil
Instructions
1. In a bowl, combine ground pork, pork fat, garlic, soy sauce, anisado wine, vinegar, brown sugar, salt, pepper, and paprika. Stir until well-blended.
2. Refrigerate for about 2 hours to allow flavors to meld and to firm up the meat mixture.
3. In a bowl, soak casings in warm water for about 30 minutes and drain well. In the sink, run warm water through casings. Check for spots with leaks and cut these sections.
4. On one end of the casing, insert the nozzle of a funnel. Scoop pork mixture into funnel and gently pack into casings, leaving about 5 inches on both ends. Tie off one end into a double knot. Alternatively, you can tie it with fine kitchen twine.
5. To make individual sausage links, pinch sausage at intervals of about 4 inches. Gently twist the sausage link at this "pinched" point in one complete rotation.
6. Repeat this process down the coil but alternating the direction of twisting (towards you and away from you) from one link to the next. Tie off the other end into a double knot or with kitchen twine.
7. Place in a ziplock bag and refrigerate overnight or freeze.
8. When ready to cook, cut sausage into individual links and prick once or twice.
9. In a pan over medium heat, combine links and water and bring to a boil. (follow the great savor ph for more) Lower heat, cover, and continue to cook until meat is cooked through and liquid is almost absorbed.
10. Add oil and continue to cook, stirring regularly, until sausages are caramelized. Remove from pan and serve hot.
(2) Chicken Tocino
Ingredients
For the Marinade
* 2 pounds skinless chicken thigh fillet thinly sliced for quick cooking
* 3/4 cup dark brown sugar
* 1/2 tablespoon finely ground white pepper
* 1 tablespoon rice flour helps
* 1 tablespoon salt adjust to taste
* 3 cloves garlic grated
* 1 tablespoon soy sauce
* 2 tablespoons vinegar
* 1/2 cup unsweetened pineapple juice optional
* a few drops red food color optional for appearance
* 1 cup water
* 3 tablespoons oil for frying
Instructions
1. Combine all marinade ingredients in a large bowl, blending them until you have a cohesive mixture.
2. Massage the sliced chicken thigh fillets into the marinade using your hands for a minute.
3. Cover the bowl with plastic wrap or transfer the marinated chicken into ziplock bags. (follow the great savor ph for more) Let it rest in the refrigerator for at least an hour or overnight.
4. Simmer the marinated chicken in a skillet or wok with a cup of water over medium-high heat for about 15-20 minutes.
5. Finish by adding the oil into the skillet and cook until the chicken is rich, dark, and slightly charred.
6. Serve your Chicken Tocino on a platter with fluffy rice and a tangy vinegar dip.
(3) Pork Tocino
Ingredients
* 2 pounds pork butt, sliced to ¼-inch thick
* 1 cup sugar
* 1 tablespoon salt
* 1 tablespoon garlic powder
* ¼ teaspoon pepper
* 2 drops red food coloring
* 1 cup water
* 2 tablespoons canola oil
Instructions
1. In a bowl, combine pork, sugar, salt, garlic, pepper, and red food coloring. Massage meat with curing mixture until well-distributed and evenly colored.
2. Store in a covered container or ziplock bag and refrigerate overnight to cure.
3. In a pan over medium heat, add pork including marinade and enough water to cover. Bring to a boil. (follow the great savor ph for more)
4. Lower heat, cover and simmer until meat is tender and cooked through, adding more water in ½ cup increments as needed.
5. When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes. Serve hot.
(4) Skinless Longganisa
Ingredients
For the Sausage Mixture
* 2 pounds Ground Pork High-fat content cut for juiciness
* 1/2 cup Dark Brown Sugar
* 1 tablespoon Smoked Paprika
* 1 tablespoon Vegetable Oil
* 1 teaspoon Salt
* 1 teaspoon Ground Black Pepper
* 6 cloves Garlic (fresh) Peeled, crushed, and minced for authentic flavor
Optional Customization Toppings
* 1 teaspoon Chili Flakes For extra spice
* 1 tablespoon Herbs (like Oregano) Fresh herbs for a unique twist
Instructions
1. Peel, crush, and mince the fresh garlic using a mortar and pestle.
2. In a large bowl, combine the ground pork, dark brown sugar, smoked paprika, vegetable oil, salt, ground black pepper, and minced garlic.
3. Cover the bowl and refrigerate the mixture for about 2 hours. (follow the great savor ph for more)
4. Take about 3 tablespoons of the mixture to form individual sausages using wax paper.
5. In a large pan, add water and oil, heat, then gently place the shaped sausages in the pan to cook.
(5) Pork Binabad
Ingredients
* 1 kg pork belly or pork shoulder, sliced thinly
* 1/2 cup soy sauce
* 1/4 cup vinegar
* 1/4 cup brown sugar
* 6 cloves garlic, minced
* 1 tsp ground black pepper
* 1 tbsp calamansi juice
* 1 tbsp banana ketchup or tomato ketchup
* 1 tbsp cooking oil
* 1/2 cup water
For cooking
* 2 tbsp cooking oil, as needed
Instructions
1. Make the marinade: Combine soy sauce, vinegar, brown sugar, garlic, pepper, calamansi juice, and ketchup.
2. Marinate the pork: Add the pork and mix well. Cover and refrigerate for 4–8 hours, preferably overnight.
3. Simmer: Place the pork and marinade in a pan. Add 1/2 cup water and simmer over medium-low heat for about 20–30 minutes, or until the pork is tender.
4. Reduce the sauce: (follow the great savor ph for more) Remove the lid and continue cooking until most of the liquid evaporates.
5. Pan-fry: Add cooking oil and fry the pork until deeply browned, caramelized, and slightly crispy on the edges.
6. Serve: Enjoy hot with steamed rice, sliced tomatoes, and a dipping sauce of your choice.
(6) Beef Tapa
Ingredients
* ½ cup soy sauce
* ¼ cup calamansi juice
* 1 head garlic, peeled and minced
* 2 tablespoons sugar
* ½ teaspoon salt
* ¼ teaspoon pepper
* 3 pounds beef sirloin, thinly sliced
* canola oil
Instructions
1. In a non-reactive bowl, combine soy sauce, calamansi juice, garlic, sugar, salt, and pepper. Stir until sugar and salt are dissolved.
2. Add beef and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. (follow the great savor ph for more) Drain meat from marinade.
3. In a wide pan over medium heat, heat about 1 tablespoon oil.
4. Add beef in a single layer and cook, turning on sides, for about 3 to 5 minutes or until liquid (meat will dispel liquid) is almost absorbed.
5. Add another 1 tablespoon of oil and continue to cook until the meat is lightly browned and caramelized.
6. Remove from pan and cut into serving portions. Serve hot.
