Lechon Sauce

1. In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until softened.
2. Add vinegar and water. Boil, uncovered, for about 1 to 2 minutes.
3. Add sugar, salt and pepper and continue to cook, stirring until sugar is dissolved.
4. Add mashed cooked liver and continue to cook, stirring regularly until well-combined.
5. Add breadcrumbs and cook, stirring well, until sauce is thickened as desired.
6. Remove from heat and allow to cool. Serve as a dipping sauce.

To cook chicken livers

1. In a saucepot over medium heat, bring to a boil enough lightly salted water to cover the liver.
2. Add liver and cook for about 3 to 5 minutes or until cooked through. Drain well and discard liquid.
3. Alternatively, grill chicken livers in a single layer over hot coals until cooked through.
4. Or, in a wide pan over medium heat, heat about 2 tablespoons of oil. Add chicken livers in a single layer and fry, turning as needed, until cooked through.
5. Mash the cooked livers with a fork or finely chop with a knife.