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posted: 4/28/2015 6:00 AM

Filipino-inspired Longanisa with Garlic Fried Rice

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  • Pork butt and pork belly get ground together with a mix of spices into Filipino-inspired sausages. At Tete Charcuterie in Chicago, chef/owners Kurt Guzowski and Thomas Rice serve the links with garlic-shrimp fried rice.

      Pork butt and pork belly get ground together with a mix of spices into Filipino-inspired sausages. At Tete Charcuterie in Chicago, chef/owners Kurt Guzowski and Thomas Rice serve the links with garlic-shrimp fried rice.
    Bob Chwedyk | Staff Photographer

 

4 tablespoons butter

4 longanisa sausages (see related recipe)

4 tablespoons grapeseed oil

4 cloves garlic cloves, thinly sliced

440 grams (about 2½ cups) cooked jasmine rice, cooked

1 bunch green onions, thinly sliced

Kosher salt and freshly ground black pepper to taste

4 eggs, soft poached

1 Romaine lettuce heart, chiffonade

1 bunch cilantro, bunch, lightly chopped

2 ounces bread-and-butter pickles

4 tablespoons chili marmalade or chili sauce

Heat oven to 350 degrees.

Heat a medium, ovenproof saute pan over medium-high heat. Add butter and when melted, add longanisa and lightly brown on all sides, then transfer to the oven and cook for 7 to 9 minutes, or until sausage is cooked through. Baste with butter several times.

Heat grapeseed oil for 30 seconds in a saute pan over high heat. Add garlic and lightly toast, then add rice and sauté until light, fluffy and slightly crispy. Add green onions, salt and pepper; stir to combine and remove from heat.

To serve: Place one-quarter of rice mixture in middle of bowl, then place a poached egg in middle of rice. Garnish each with a handful of lettuce, 1 tablespoon chili marmalade, pickles and some cilantro. Top with two sausages.

Serves four.

Chefs Kurt Guzowski and Thomas Rice, Tete Charcuterie, Chicago

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