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Lechon Sauce Recipe

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.

Try this recipe and let me know what you think.

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By: Vanjo Merano 17 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

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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).

Filipino Lechon Sauce Recipe

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.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

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: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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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
US CustomaryMetric

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 Information

Serving: 8g Calories: 121kcal (6%) Carbohydrates: 19g (6%) Fat: 4g (6%) Saturated Fat: 1g (5%) Cholesterol: 7mg (2%) Sodium: 40mg (2%) Potassium: 68mg (2%) Sugar: 18g (20%) Vitamin A: 780IU (16%) Vitamin C: 1.4mg (2%) Calcium: 25mg (3%) Iron: 0.4mg (2%)
© copyright: Vanjo Merano

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Lechon Sauce

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Mina says

    Posted on 7/29/20 at 1:59 pm

    Thanks a lot for this recipe. I always like Lechon Sauce with Liver. Mas masarap. I used to buy Garnet brand Lechon Sauce with Liver. But they stopped selling them sa Asian Grocery stores.

    Reply
  2. Lorna says

    Posted on 7/28/20 at 9:16 am

    I did it yesterday and it turns pretty good. Thanks for sharing the recipe. Better than Mang Tomas sauce.

    Reply
  3. Delia says

    Posted on 9/12/18 at 12:46 pm

    Wow amazing 0 calories! I’m going to lose weight eating lechon.

    Reply
  4. JOSEFINA says

    Posted on 1/9/18 at 12:03 pm

    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?

    Reply
    • Vanjo Merano says

      Posted on 1/9/18 at 7:53 pm

      Yes, as long as your roasting rack is elevated. The belly should not sit flat on the baking pan.

      Reply
  5. SHERWIN SEVILLA says

    Posted on 4/12/16 at 2:22 am

    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

    Reply
    • Vanjo Merano says

      Posted on 4/12/16 at 11:14 am

      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.

      Reply
  6. Rene says

    Posted on 5/17/15 at 12:22 pm

    I use liver pate in making lechon sauce and it is very good.

    Reply
  7. @leesheeleeshee says

    Posted on 5/15/15 at 2:49 pm

    Wow thank you! This recipe is solid!! Never will I use Mang Tomas again.

    Reply
  8. jhay dee says

    Posted on 11/20/11 at 5:02 pm

    kuya do u know how to make liver spread out of chicken liver?

    Reply
  9. rni says

    Posted on 10/19/11 at 7:37 am

    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

    Reply
  10. karla says

    Posted on 7/11/11 at 9:29 pm

    thanks tried the recipe and tasted great!

    Reply
  11. Panlasang Pinoy says

    Posted on 3/13/10 at 11:44 am

    We’ll try to make that soon, camille. Thanks for commenting.

    Reply
  12. Panlasang Pinoy says

    Posted on 3/12/10 at 5:47 pm

    You can make liver paste by using a food processor. You may also use liver spread as an alternative.

    Reply
    • Mags says

      Posted on 11/3/13 at 11:16 am

      Hi, do i need to boil the liver first bago ko ilagay sa processor?

      Reply
      • Vanjo Merano says

        Posted on 11/3/13 at 8:10 pm

        You can do either. I usually do it raw, but if you can’t stand it then boiling it first will help.

      • Linda says

        Posted on 4/13/16 at 7:51 pm

        My mom usually have the sliced pork liver slightly grilled to get rid of the blood.

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