Longganisa Balls
Roni Bandong 

Longganisa. Traditional breakfast Filipino meal. Paired with garlic rice, fried egg, some vinegar for dipping, and you are good to go!

Roni Bandong has a special twist to longganisa. 

One - she makes her own. 
Two - she makes them into balls and serves them as appetizers. Yes, appetizers. 
Three - she drizzles her special Hamonado sauce over it. And for those who have tasted this dish, they can’t stop talking about it!

Let’s give it a try, shall we? 

For those in the US, RoniB’s sauces can be ordered through AcuGlobal. 

Ingredients

• I kilo minced pork
• 3/4 cup brown sugar
  
• 1 tsp fine salt
  
• 1/2 tsp Prague curing powder
  
• 1 tbsp paprika
  
• 1 tbsp garlic powder
  
• 1 tbsp ground black pepper
  
• 1 tbsp cane vinegar
  
• 2 tbsp pineapple juice
  
• 1 tbsp tapioca powder or cornflour
  
• ​RoniB’s Kitchen Hamonado Sauce
  

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Procedure

• Mix all ingredients in a bowl, making sure all ingredients are incorporated well. 
• Shape into balls. 
• Refrigerate overnight
• Heat oven to 180°C
• Place parchment or baking paper on a baking tray. 
• Place the longganisa balls in rows making sure there is enough space between them. 
• Bake for 30-40 minutes or until cooked through. 
• Transfer balls in a mixing bowl and pour RoniB’s Kitchen Hamonado Sauce, making sure the balls are well coated. 
• Insert toothpick in each ball and place on a serving platter.