Chorizo pudpud is an iconic Negrense breakfast staple. Our family’s chorizo pudpud recipe is incomparable to those I’ve tasted in restaurants or store-bought chorizo pudpud. That’s why this is much beloved and I hope it will become your family’s favorite as well.
Lola Anchang was my mom’s mother.
(Lola is Filipino for Grandmother.)
She was an excellent cook.
My dad often joked when we asked why he married my mom. He said the reason was that he thought she was as good in the kitchen as my Lola.
Oh, he found out too late that he was wrong.
My mom would rather be immersed in the pages of a book than be in the kitchen. She was skilled in many other things, but cooking was just not one of them.
As a young girl, she would help my Lola prepare their meals. Her small hands would be shelling beans or doing something else simple. However, she was never interested to learn how it would end up in the final dish.
So, it is a wonder that we ended up with Lola Anchang’s chorizo pudpud recipe.
This is not the usual Ilonggo chorizo pudpud recipe.
Pudpud means ground and not encased like normal sausages.
I’ve never tasted this type chorizo outside our home. The chorizo pudpud sold in Negros is either recado (with lots of paprika) or hamonado (sweet).
Ours is different, as it doesn’t have a cloying amount of sugar, no paprika and is on the sour side from the vinegar and calamansi juice (or lime juice if calamansi is not available) in the marinade.
And it is so garlicky, which I love!
This entails a lot of garlic-mincing. Which my bookworm of a mom doesn’t like doing. So we didn’t get this as often as we wanted.
But, every time my mom made this, we would indulge daily until there is none left.
As I said, a favorite.
Garlic-mincing aside, this is a very simple recipe.
If you have a food processor (the tiny ones are perfect), feel free to use that to mince the garlic. I don’t do that though, as I am wary if I can remove all traces of the garlic. So I do it by hand.
You will need the following:
- ground pork (fat preference up to you, I like mine on the lean side)
- cane, coconut or apple cider vinegar (your choice of vinegar will affect the sourness of the chorizo pudpud)
- calamansi or limes
- soy sauce
- black pepper
- rock salt
Mince the garlic. In a large bowl, mix together all the ingredients.
Transfer to a covered container and marinate for at least an hour in the refrigerator.
After marinating, I like to transfer the chorizo into freezer-safe bags and freeze.
I like having a supply in the freezer. Emergency food!
Thaw out in the refrigerator overnight before frying. Although, if I forget, I just dump the frozen meat into the pan. It will take longer to cook, but it is still shorter than waiting for it to defrost.
To fry: Heat the oil of choice in a frying pan. The amount of oil will depend if you are using a non-stick pan or not and how much chorizo you are frying. Use your judgment.
Put in the chorizo and fry until the desired doneness, turning the ground bits over from time to time. I cook my chorizo pudpud until it is well-done, crispy and just short of being burnt.
Serve with rice, of course. Or pandesal.
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