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Grilling: Longanisa
I'm glad you like our food. Longanisa is an all time fave of mine as well (and yeah, I'm Filipino). The best ones come from Pampanga, Philippines. Anyways, I've tried making them here in the U.S., but don't know where to get the pork casings. Without them, I just wrap it up in wax paper, and fry 'em skinless... it's also good that way... :o)... I'd have to try the grilled ones.
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that's the ultimate breakfast food.... nope, as a filipino, i can assure you as well that there is no foie in the tocino... (half of the filipinos would not even know what that word means.)...