I was able to take some Lechon leftovers from the birthday party that we’ve been to last night and I plan to make some Lechon Paksiw out of it. The most important ingredient in making Lechon Paksiw other than the Lechon itself or the Lechon kawali is the Lechon Sauce (which is also called Sarsa ng Lechon).
I can easily get some commercialized bottled Lechon sauce from the Asian grocery but I thought that I can save some money if I just make it myself.
Making Lechon sauce is not as complicated as most of you might be thinking. With the complete ingredients and proper kitchen equipment on hand, you will find this procedure to be a piece of cake (wink).
Try this recipe and let me know what you think.
Lechon Sauce Recipe
This is a recipe on how to make lechon sauce from scratch. This is perfect for lechon baboy or roasted pig, lechon kawali, and lechon manok.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 121kcal
Ingredients
- 1 1/4 cup pig liver paste use a food processor to liquefy slices of liver
- 2/3 cup bread crumbs
- 3/4 cup apple cider vinegar or white vinegar
- 2 1/2 cups water
- 2/3 cups brown sugar
- 2 tablespoons garlic minced
- 1/2 cup onion minced
- 2 tablespoons bacon fat or cooking oil
- Salt and pepper to taste
Instructions
- Heat a pan and put-in the bacon fat or cooking oil.
- When the oil is hot enough, sauté the garlic and onions until the texture becomes soft.
- Put-in the liver paste and cook for about 5 minutes in medium heat while stirring.
- Add the vinegar and bring to a boil. Stir for a minute.
- Pour-in water and bring to a boil.
- Stir-in the brown sugar and cook for 2 minutes.
- Add the breadcrumbs and cook for another 2 minutes while stirring constantly.
- Add salt and pepper to taste.
- Turn off the heat and allow the sauce to cool down.
- Place the sauce in a blender then blend for a minute.
- Transfer the sauce in a serving bowl.
- Serve along with Lechon. Share and enjoy!
Nutrition
Serving: 8g | Calories: 121kcal | Carbohydrates: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 68mg | Sugar: 18g | Vitamin A: 15.6% | Vitamin C: 1.7% | Calcium: 2.5% | Iron: 2.2%
Panlasang Pinoy says
You can make liver paste by using a food processor. You may also use liver spread as an alternative.
Mags says
Hi, do i need to boil the liver first bago ko ilagay sa processor?
Vanjo Merano says
You can do either. I usually do it raw, but if you can’t stand it then boiling it first will help.
Linda says
My mom usually have the sliced pork liver slightly grilled to get rid of the blood.
Panlasang Pinoy says
We’ll try to make that soon, camille. Thanks for commenting.
karla says
thanks tried the recipe and tasted great!
rni says
hi master chef (panlasang pinoy) thank so much po sa website mo..i can now make special dinner for my hubby..more power po…GOD bless
jhay dee says
kuya do u know how to make liver spread out of chicken liver?
@leesheeleeshee says
Wow thank you! This recipe is solid!! Never will I use Mang Tomas again.
Rene says
I use liver pate in making lechon sauce and it is very good.
SHERWIN SEVILLA says
ilan days po itinatagal nito sauce na ito? kc mang tomy pede stay long sa frigde ito po ba same din approx how long it will take
Vanjo Merano says
Sherwin, it can last for up to 2 weeks as long as you handle it properly. Mas maganda sana kung ilalagay mo ito sa isang container na may cover at paki cover ito mabuti.
JOSEFINA says
R: Crispy Lechon BELLY
When you rolled the pork belly, there was a part of the skin that was covered. Will that part be Crispy Also?
Vanjo Merano says
Yes, as long as your roasting rack is elevated. The belly should not sit flat on the baking pan.
Delia says
Wow amazing 0 calories! I’m going to lose weight eating lechon.