Coasts of Northern Luzon: Longganisa

CHEF’S TAKE

Longganisa Ilocano with Atchara

Ilocano longganisa is different from the longganisa most people know. It’s not sweet—it’s garlicky, savory, and has a slight sourness to it. You don’t see it as often, so I thought it’d be cool to spotlight that version.

Instead of using the usual sausage casing, I shaped it into meatballs, kind of like tsukune, which are Japanese chicken meatballs. That comes from my background in yakitori. I formed the balls, steamed them, and grilled them over charcoal. It’s a long process, but that’s what makes it special. Even though it’s longganisa, I approached it with the same kind of attention I gave to yakitori for over 10 years.

The atchara cuts through the richness. That sour, pickled flavor always balances out fatty meat. It’s not just garnish—it’s part of how the dish works.

- Chef Coco

ON THE MAP: FOODS OF THE ILOCOS REGION

When I feel homesick, I binge-watch travel videos from my favorite shows and creators. Biyahe ni Drew (in Tagalog) has reached millions, locally and across the globe, over its 12+ year run. There are at least 8 different episodes filmed across Ilocos Norte and Sur, which always include segments on local foods.

FEATR in Ilocos Norte is perhaps my favourite regional series from the crew. They take us along to far-off locales to witness how products like salt and seaweed are traditionally harvested and processed by local artisans, before, of course, getting to sample and enjoy a taste of each community’s specialties. Definitely an immersive food documentary trip!

- Nastasha