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E A T T H I S W A Y
All-day breakfast
As it’s traditionally a breakfast
staple, you can have
longganisa
any time: with rice and eggs in the
morning, stuffed into a sandwich
or an
empanada
as an afternoon
snack, orwith a side of vegetables
for your eveningmeal.
Longganisa
It’s a mix made in Pinoy palate
heaven: pork, lots of garlic, a bit of
pepper and vinegar, all stuffed into
a native sausage.
The art of preservation
Vigan and Laoag are cities that draw
crowds of tourists for their well-
preserved churches, heritage houses
and — particularly for foodies —
another kind of preserved attraction:
the
longganisa
. There are a number
of variations on the native sausage all
across the country, but two of the most
famous ones are found in Ilocos. Yes,
you guessed it: both are named after
the cities that make them the best,
Vigan and Laoag. Both
longganisa
are preserved in a mixture of vinegar
and garlic, but the taste depends on
its origin. Vigan
longganisa
has more
vinegar so it’s more sour. The Laoag
longganisa
, on the other hand, has a
stronger flavor, with the potent Ilocano
garlic as the preferred ingredient.
Dinengdeng
This dish is similar to
pinakbet
but with
fewer vegetables and more soup. The
vegetables in
dinengdeng
are mostly
green and leafy, and the soup is mixed
with fish
bagoong
for more flavor.
This vegetable stew could be eaten
with a side of meat or fish, but is also
satisfying for both tummy and taste
buds on its own.
PHOTOS
ALARIC YANOS (FOODS), LESTER LEDESMA (MAIN)
Aside from their historical
buildings, Ilocanos have
mastered the art of preserving
other things... like the meat
in the
longganisa
.
The Vigan Cathedral is
an example of Ilocanos’
knack for preservation