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Jocyl's Food Products (a.k.a "Chorizo de Kalibo") is a bold and forward-thinking company whose goals are set to create surprising ways of developing and promoting our products. We are entrepreneurial and visionary in producing and marketing the best chorizo and other food products from our hometown - Kalibo, Aklan, Philippines.
About UsContact Info
- Tigayon Highway, Barangay Tigayon, Kalibo, Aklan
- +63362628688
- jocylsfoods@gmail.com
- Tigayon Highway, Barangay Tigayon, Kalibo, Aklan
- jocylsfoods@gmail.com
- +63362628688
Learn How To Make Iloilo Chorizo Recipe At Home
Iloilo Chorizo is a popular dish in the Philippines that originates from the province of Iloilo. It is one of the most sought-after delicacies from this region, where it is known for its distinct flavor and unique blend of spices. If you have never tasted it before or are curious about making it at home, this article will guide you on how to make Iloilo Chorizo recipe at home.
Ingredients:
1 kg ground pork
6 pieces garlic cloves, minced
2 tablespoons paprika
2 tablespoons salt
2 tablespoons sugar
1 tablespoon ground pepper
1 tablespoon cumin
1 tablespoon anise
1 tablespoon red pepper flakes
1/4 cup vinegar
1/4 cup water
hog casing
Instructions:
1. Prepare the ground pork by cleaning it and grinding it. You can use a manual grinder or an electric one. Make sure not to leave any visible fat in the ground meat to achieve a better texture.
2. Mix the paprika, salt, sugar, ground pepper, cumin, anise, and red pepper. Add in the minced garlic and mix well. Set aside.
3. Pour the vinegar and water into a mixing bowl. Add the spices and garlic mixture to the vinegar mixture and stir until it is well combined.
4. Add the ground pork to the mixture and mix thoroughly until all the spices are evenly distributed. Cover the mixture and refrigerate overnight for better flavor.
5. The next day, it’s time to prepare the casing. Soak the hog casing in cold water for at least an hour to soften it.
6. Stuff the hog casing with the meat mixture, making sure there are no air pockets. Make a knot at the end to seal it.
7. Twist the sausage to create individual portions, making sure that they are all uniform in size.
8. Hang the chorizo in a cool and dry place for two to three days to cure. You can also use a dehydrator if you have one.
9. After curing for two to three days, the chorizo is ready to cook. You can grill it or fry it, depending on your preference. Serve it with rice or toasted bread.
Frequently Asked Questions:
Q. How long does it take to make Iloilo chorizo from start to finish?
A. It takes at least two days to make Iloilo chorizo from start to finish. This is because you need to let the meat mixture rest and cure for a day before hanging it up to dry.
Q. What kind of meat can I use for making chorizo?
A. You can use either pork or beef to make chorizo. Pork is more commonly used because it has more fat, which gives the chorizo its distinct flavor.
Q. Can I make Iloilo chorizo without hog casing?
A. Yes, you can make chorizo without hog casing. You can use freezer bags, plastic wrap, or aluminum foil instead. However, using hog casing gives the chorizo its traditional look and texture.
Q. How do I store Iloilo chorizo?
A. You can store Iloilo chorizo in the refrigerator for up to two weeks. You can also freeze it for up to three months.
Q. How do I know when the chorizo is ready to cook?
A. The chorizo is ready to cook when it is firm to the touch and has a little give when pressed. It should not be too soft or too hard.
Conclusion:
Making Iloilo chorizo at home may seem daunting, but it is a simple recipe and process that requires only a few ingredients and some patience. Once you have mastered the recipe, you can experiment with different spices to create your own unique blend. Serve it on special occasions or enjoy it as a snack with bread or rice. Try making Iloilo chorizo today and discover the rich and flavorful taste of this beloved Filipino dish.
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