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Home » Recipes » Sauces Recipes » Lechon Sauce Recipe

Lechon Sauce Recipe

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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.

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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.
Cuisine Fiipino
Keyword how to make lechon sauce, lechon sauce, liempo sauce, sarsa ng lechon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 121kcal
Author Vanjo Merano

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 Customary - Metric

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: 780IU | Vitamin C: 1.4mg | Calcium: 25mg | Iron: 0.4mg

Lechon Sauce

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    Lechon Belly Roll
  • Pancit Bihon with Lechon Kawali
    Pancit Bihon with Lechon Kawali
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  • Sinigang na Lechon
    Sinigang na Lechon

Reader Interactions

Comments

  1. Mina says

    July 29, 2020 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

    July 28, 2020 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

    September 12, 2018 at 12:46 pm

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

    Reply
  4. JOSEFINA says

    January 9, 2018 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

      January 9, 2018 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

    April 12, 2016 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

      April 12, 2016 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

    May 17, 2015 at 12:22 pm

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

    Reply
  7. @leesheeleeshee says

    May 15, 2015 at 2:49 pm

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

    Reply
  8. jhay dee says

    November 20, 2011 at 5:02 pm

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

    Reply
  9. rni says

    October 19, 2011 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

    July 11, 2011 at 9:29 pm

    thanks tried the recipe and tasted great!

    Reply
  11. Panlasang Pinoy says

    March 13, 2010 at 11:44 am

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

    Reply
  12. Panlasang Pinoy says

    March 12, 2010 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

      November 3, 2013 at 11:16 am

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

      Reply
      • Vanjo Merano says

        November 3, 2013 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

        April 13, 2016 at 7:51 pm

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

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