Longganisa

Finely chop 8 of the garlic cloves. Mix the pork with the chopped garlic, the sugar, the soy sauce, 1 tablespoon of the cane vinegar, the black pepper, the paprika and 1 teaspoon of the salt until sticky.

Take about 50 g at a time, lay it on a piece of baking paper, and roll it up tightly into a sausage shape, twisting the ends.

Freeze for at least 2 hours, or refrigerate overnight, so the sausages hold their shape.

Unwrap and put in a frying pan with the water. Cover and simmer for 5 minutes, then uncover and cook until the water has evaporated, 1 to 2 minutes more.

Add 1 tablespoon of the oil and fry, turning, until caramelised and sticky all over and cooked through with no pink left in the middle (75°C inside).

Meanwhile, thinly slice 4 more garlic cloves and fry them in 2 tablespoons of the oil in a wok or large pan until golden. Add the rice, breaking up any clumps, and the remaining salt, and stir-fry until piping hot.

Fry the eggs in the last tablespoon of oil.

For the spiced vinegar, thinly slice the chilli and the red onion, crush the last garlic clove and stir them into the remaining 4 tablespoons of cane vinegar. Serve the sausages with the garlic fried rice, a fried egg and the spiced vinegar. Together they make longsilog.