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.
Servings: 8 people
Calories: 197kcal
Equipment
- 1 Blender
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
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.
Nutrition
Serving: 8g | Calories: 197kcal | Carbohydrates: 27g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 85mg | Sodium: 60mg | Potassium: 167mg | Fiber: 1g | Sugar: 21g | Vitamin A: 6138IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 7mg