Lechon sauce
About this recipe: This sweet and sour sauce made with liver goes very well with lechon.
Ingredients
Serves: 10
- 1 (402g) can liver spread
- 375ml (1.5 cups) water
- 250ml (1 cup) white vinegar
- 110g brown sugar
- 2 tbsp soya sauce
- 3 bay leaves
- Salt and pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 50g bread crumbs
- 1 tbsp cornstarch
Directions
Prep:10min ›
Cook:25min ›
Ready in:35min
- In a large bowl, mix the liver spread with water until it becomes like paste.
- Add the vinegar, sugar, soya sauce, bay leaves and salt and pepper to taste.
- Saute the onion and garlic in olive oil. Add the vinegar mixture and let boil for 2 minutes. Stir only at this time.
- Add the bread crumbs. Simmer uncovered for another 20 minutes. Add cornstarch if necessary to thicken the sauce.
- Any leftover lechon can be boiled in this sauce for another meal.
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