Place longanisa in pan with ½ cup water and cook in medium to low heat. Cover pan.

Simmer until water evaporates and oil is released.

It will fry on its own oil. Check if you need to add some oil.

Reduce heat, if needed so it doesn’t burn. Remember, it has sugar and it can easily burn.

After 2 minutes of frying, separate longanisa using a scissor. Before doing that, take a fork and poke each piece so it releases excess oil. Use lid as shield as it can squirt oil on you.

Flip longanisa on all sides to brown evenly. Leave a little longer if you like a crusty outside. Remove from heat.

Serve with lots of rice and a side of cube tomatoes. Enjoy!