In a large bowl, combine the vinegar, garlic, brown sugar, salt, paprika, and black pepper. Gently mix the pork into the vinegar mixture just until combined. Cover and refrigerate 4 hours to overnight. Separate the pork into patties, 1/4 inch (6 milliliters) thick and 3 inches (7.5 centimeters) wide. In a large skillet, drizzle oil over medium In a skillet over medium heat, heat 1 tablespoon of oil. Add the chopped onions, minced garlic, and ginger. Cook, stirring regularly, until softened. Add beef and cook for about 2 to 3 minutes or until lightly browned. In a bowl, combine 1 cup of the reserved broth (from cooking the beef), soy sauce, and brown sugar. Place in the cling wrap and mold. Wrap like a candy and freeze for an hour. Heat pan in medium heat and remove longganisa from the plastic wrapper. Add 1/2 cup of water to the pan and cook the longganisa for 1 to 2 minutes. Cover and simmer for 1 minute. Add 1 tbsp cooking oil and fry for another minute. Ilocos longganisa is type of Filipino sausage with a savory and garlicky taste. It has more flavor than the regular sweet longganisa. This type of longganisa Heat the saucepan and pour-in the vinegar and bring to a boil. Add the sugar and 1 1/2 tsp salt then stir until well diluted. Turn off the heat and allow the syrup to cool down until temperature is low enough to handle. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the syrup. Heat a clean frying pan over medium heat. Add the cooking oil followed by the garlic. Cook until garlic turns brown in color with a crispy texture. Add the rice to the pan then press it down into the oil and garlic. Stir and mix the rice constantly to avoid scorching. Cook the rice for about 5-7 minutes or until the rice is hot and well blended. Cover the bowl with cling wrap or lid and refrigerate for 5 days. Stuff mixture in pork casings using a funnel or sausage stuffer. If using dried hog casing, soak in warm water for 3 minutes before stuffing. Divide the longganisa by twisting into 2 inch links then tie with strings. Hang to dry for 4 hours in shaded area. Vigan longanisa is an Ilocano sausage delicacy with plenty of garlic and spices in the mixture. This longganisa is distinct from other native longganisa vers Food Preservation (Pag-iimbak ng Pagkain) Longganisa is a native sausage (Philippines). The seasonings vary depending on the regional origin. Lucban and Vigan longganisas are garlicky. There is also the sweet longganisa called hamonado. Some are made with beef or chicken, instead of pork. Add oil to a large non-stick skillet. Add the longganisa sausages and cook for about 3-4 minutes on each side, until the longganisa is browned all around and fully cooked through. Transfer to a plate and set aside. Break the eggs over the skillet and cook sunnyside up. UAKAeOm.