Lechon Sauce Recipe
A homemade lechon sauce is a fantastic way to elevate the taste of crispy-on-the-outside, tender-on-the-inside meat dishes. While ketchup, vinegar, and soy sauce are familiar choices, lechon sauce adds a unique savory flavor.
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Making lechon sauce from scratch is surprisingly simple and allows you to control the ingredients, avoiding the preservatives in store-bought options. With a few pantry staples, you can create an authentic, delicious sauce that pairs perfectly with lechon kawali and your other favorite meat dishes.
How To Make Lechon Sauce
seasoning and grilling the pork liver
Start by rubbing salt and ground black pepper evenly over the pork liver. Allow it to rest for about 5 minutes to absorb the seasoning. After that, grill the liver until it’s fully cooked. Let it cool before slicing it into small pieces. Set the liver aside for later use in the lechon sauce.
Sautéing the Aromatics for Flavor Base
In a wok, heat the cooking oil over medium heat. Add the minced garlic and chopped onions, sautéing until the onions soften and turn translucent. This brings out the natural sweetness of the onions, creating a strong flavor foundation for the sauce.
Adding Grilled Liver to Build the Sauce
Next, add the grilled pork liver to the wok and sauté for about 1 minute. This helps the liver absorb the flavors of the garlic and onion. Then, pour in the white vinegar and bring the mixture to a boil. Let it bubble for a moment, allowing the vinegar to cook off its raw taste.
Sweetening and Thickening the Sauce
Stir the mixture, then add the brown sugar and water. Let it come to a boil again, dissolving the sugar completely. Add the breadcrumbs and stir well. Let it simmer for about 2 minutes to thicken the sauce.
Blending and Final Cooking
Transfer the mixture to a blender and blend until smooth. Pour the blended mixture back into the wok and continue cooking until it starts to boil once more. This ensures the lechon sauce has a smooth consistency and well-integrated flavors. Finally, season the sauce with ground black pepper, salt, and onion powder to taste. Transfer the finished lechon sauce to a serving bowl. Enjoy it as a condiment with your favorite dishes!
What Is Lechon Sauce
Lechon sauce is a Filipino condiment typically paired with roasted meat, or “lechon.” It features a thick, smooth consistency and a delicious blend of sweetness with a touch of umami. The flavor is slightly smoky, with a well-balanced tanginess, depth, and sweetness. It’s hard to fully describe, but just imagine the perfect dipping sauce for lechon—it’s truly mouthwatering!
Lechon Recipes for Lechon Sauce
Here are some lechon recipes to pair with our lechon sauce.
Lechon Sauce Ingredients
It does not require manufacturing equipment to get started; we only need the basic ingredients below, which can be found in your pantry.
Equipment
- Blender – For smoothening the sauce mixture
Ingredients
- ½ lb. pork liver – The main ingredient that gives lechon sauce its rich flavor. When preparing it, be sure to cook it thoroughly to avoid any bitterness. A no-liver lechon sauce would lack the distinct, hearty flavor it’s known for.
- ¾ cup white vinegar – Provides the tangy acidity that balances the richness of the pork liver. It also helps preserve the sauce.
- ¼ cup breadcrumbs – Help thicken the sauce.
- 8 cloves garlic, minced – Adds a sharp, aromatic flavor that complements the richness of the liver and sweetness of the brown sugar. Mince it finely to ensure it blends well into the sauce.
- 2 onions, chopped – Provide a natural sweetness and depth of flavor. They should be chopped finely and sautéed to soften their sharpness.
- 2 teaspoons onion powder – Adds a more concentrated onion taste without being too overpowering.
- ¾ cup brown sugar – Adds sweetness and a bit of molasses flavor to balance the acidity of the vinegar and the savory notes of the liver.
- 1 ½ cups water – Helps dissolve the ingredients and adjust the consistency of the sauce.
- 3 tablespoons cooking oil – To sauté the garlic and onions, helping to release their flavors into the sauce. I
- Salt and ground black pepper to taste – Essential for seasoning and enhancing all the other flavors in the sauce. Adjust them to your preference for the right balance.
Shelf Life And Storage
The shelf life of homemade lechon sauce can vary depending on how it is stored. When kept in an airtight container and refrigerated, it typically lasts for up to 1 to 2 weeks. The vinegar and sugar in the sauce act as natural preservatives, helping to extend its freshness. However, if you want it to last longer, you can freeze it for up to 3 months. Just make sure to cool the sauce completely before storing it to avoid bacteria growth. For easy storage, consider portioning the sauce into smaller containers before freezing, so you can thaw only what you need. Freezing may slightly change the sauce’s consistency, making it a bit thinner when reheated. You can thicken it again by simmering it for a few minutes on the stove.
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Lechon Sauce Recipe
Ingredients
- 1/2 lb pork liver
- 3/4 cup white vinegar
- 1/4 cup bread crumbs
- 8 cloves garlic minced
- 2 onions minced
- 1 1/2 cups water
- 3/4 cups brown sugar
- 1 teaspoon onion powder
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
Equipment
- 1 Blender
Instructions
- Rub salt and ground black pepper all over the pork liver. Let it stay for 5 minutes.Salt and ground black pepper to taste
- Grill the liver until fully cooked. Let it cool down and then slice into small pieces. Set aside.1/2 lb pork liver
- Heat oil in a wok. Sauté garlic and onion until the latter softens.8 cloves garlic, 3 tablespoons cooking oil, 2 onions
- Add the grilled liver. Sauté for 1 minute.1/2 lb pork liver
- Pour the vinegar. Let it boil.3/4 cup white vinegar
- Stir and then add the brown sugar and water. Let the mixture boil.3/4 cups brown sugar, 1 1/2 cups water
- Add the breadcrumbs. Stir and simmer for 2 minutes.1/4 cup bread crumbs
- Transfer the mixture into a blender. Blitz until the mixture smoothens.
- Pour the mixture back into the wok. Continue cooking until it starts to boil.
- Season with ground black pepper, salt, and onion powder.Salt and ground black pepper to taste, 1 teaspoon onion powder
- Transfer to a sauce bowl. Serve. Share and enjoy as a condiment.
Notes
Common Mistakes to Avoid When Making Homemade Lechon Sauce
The biggest mistakes when cooking homemade lechon sauce include:- Undercooking the liver – Not cooking the pork liver thoroughly can result in a bitter taste and an unpleasant texture. Always make sure it’s well-grilled before adding it to the sauce.
- Overcooking the vinegar – Letting the vinegar boil for too long can make the sauce overly tangy. It’s important to allow it to boil just enough to cook off the raw flavor.
- Not balancing the sweetness and acidity – If there’s too much sugar or vinegar, the sauce will either be too sweet or too sour. Adjust the seasoning carefully to achieve a balanced flavor.
- Skipping the blending step – Not blending the sauce properly can leave it with an uneven texture. Blending ensures a smooth, consistent sauce.
DELMAR ZAMORAS says
Wonderful