For the Korean part, we had a side dish of sukjunamul (
The main course was boiled-then-fried Tuguegarao longganisa, named after the capital city of Cagayan Province. Compared to the more famous Vigan longganisa, the Tuguegarao longganisa has bigger links, a more yellow colour (thanks to atsuete), and a milder garlic taste. To serve, they are first boiled in water to fully cook the sausage and render the fat; the links are pricked so they won't burst. After the water has evaporated you are left with sausage links frying in their own fat, which then browns the longganisas.
After cooking, we ate the sukjunamul and longganisa with steamed brown rice. Although both dishes were strongly garlicky, they presented the ingredient differently-- raw and pungent on the sukjunamul while sweet and mild in the longganisa. The fresh taste of the bean sprouts also complemented the fatty richness of the pork sausage. For dessert we had some fresh lakatan bananas, all washed down with senna leaf tea.