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
- 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
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!
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