Longsilog – a tagalog word derived from LONGanisa, SInangag, and itLOG. In english, they are pork sausages, fried rice and egg, respectively. These dishes are cooked mostly in the morning but nowadays it can be lunch or dinner too.
The longanisa or pork sausages are made from a mixture of ground fatty pork, garlic and spices then stuffed in the pig’s intestines. There are many versions of the longanisa from different regions in the Philippines. The version in the photo is made in Vigan, a town at the North. It is about 4-6 hours from Manila via the North Expressway. This sausage version is the none sweet type. It tastes slightly salty and it is best paired with vinegar mixed with garlic and pepper dip.
The sinangag or fried rice is a simple mix of garlic and leftover rice. It is stir fried with a bit of oil (preferably from the oil produced after the longanisa is cooked) and seasoned with salt to taste. While stir frying the rice, mix a bit of the longanisa oil to add flavor into the rice.
The eggs, in this case, are simply fried. I prefer it that way. It can be modified according to your liking but, so far, simple a fried egg is the best for this combo.