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Lechon Sauce

Lechon Sauce

This is perfect for lechon baboy or roasted pig, lechon kawali, and lechon manok.

Prep: 10 min Cook: 20 min

Ingredients

  • 1.5 lb pork liver
  • 3.25 cup white vinegar
  • 1.25 cup bread crumbs
  • 8 clove garlic (minced)
  • 2 onions (minced)
  • 1.5 cup water
  • 3.25 cup brown sugar
  • 1 tsp onion powder
  • 3 tbsp oil
  • salt and pepper to taste

Instructions

  1. Rub salt and ground black pepper all over the pork liver. Let it stay for 5 minutes.

  2. Grill the liver until fully cooked. Let it cool down and then slice into small pieces. Set aside.

  3. Heat oil in a wok. Sauté garlic and onion until the latter softens.

  4. Add the grilled liver. Sauté for 1 minute.

  5. Add the vinegar. Let it boil.

  6. Stir and then add the brown sugar and water. Let the mixture boil.

  7. Mix in the breadcrumbs. Stir and simmer for 2 minutes.

  8. Transfer the mixture into a blender. Blitz until the mixture smoothens.

  9. Pour the mixture back into the wok. Continue cooking until it starts to boil.

  10. Season with ground black pepper, salt, and onion powder.

  11. Transfer to a sauce bowl. Serve.