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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Fiipino
Keyword: how to make lechon sauce, lechon sauce, liempo sauce, sarsa ng lechon
Servings: 8 people
Calories: 121kcal
Author: Vanjo Merano


  • 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