Uummm... this recipe is bare nostalgia for me. This reminds me of my Lola Goring and the many summers we spent with her down south!! We woke up with the delicious scent wafting in the air. Of course, there was always a mad scrambling of first cousins to the breakfast table, to see who gets the first to this chorizo and TAM’s (local bakery in Kabankalan) huge pan de sal. Sadly, these pan de sals are now the size of a one peso coin.

2 kilos skinless/boneless ground pork (passed through case grinder attachment)
4 heads of garlic (macerated)
2 tbsp. black whole peppercorns (coarsely grounded)
4 tbsp. rock salt
2 tbsp. vinegar
1 cup Pimenton Dulce or Spanish peprika

Procedure:
Put all ingredients together in a large mixing bowl. Mix with both hands until very well integrated.

Let it stand in the bowl for 2 hours. then spoon into 6 plastic packs. Freeze for at least 5 days.

When ready to cook, just get the amount you want to use. Put a little oil in the “kalaha” and throw in your chorizo. Let it sweat out natural liquid. Cook a little more but DO NOT make “kaguing”.

TIPS:
Please DO NOT grind pork finely. It has to be coarse the way we used to do it in the yesteryears. To fact, they first used to chop it on the “tapalan”.

This recipe is much like the recado chorizo that you may get in tores. This is not the sweet kind.

Namit gid with kalo-kalo or pan de sal. ( Probably with Olsen’s or the late Tita’s pan de sal.)

Don’t forget the estrellado or the binati nga itlog and the native coffee!

Enjoy your Chorizo de Lola, and a big hug from the Red Hot Mama!!