Lechon sauce

    Lechon sauce


    1 person made this

    About this recipe: This sweet and sour sauce made with liver goes very well with lechon.

    Rizal, Philippines

    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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a large bowl, mix the liver spread with water until it becomes like paste.
    2. Add the vinegar, sugar, soya sauce, bay leaves and salt and pepper to taste.
    3. Saute the onion and garlic in olive oil. Add the vinegar mixture and let boil for 2 minutes. Stir only at this time.
    4. Add the bread crumbs. Simmer uncovered for another 20 minutes. Add cornstarch if necessary to thicken the sauce.
    5. Any leftover lechon can be boiled in this sauce for another meal.
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