Lechon Sauce Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
8 people
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Calories
197 kcal
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Course
Condiments
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Cuisine
Filipino
Lechon Sauce Recipe
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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.
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Ingredients
- 1/2 lb pork liver
- 3/4 cup white vinegar
- 1/4 cup bread crumbs
- 8 cloves garlic minced
- 2 onions minced
- 1 1/2 cups water
- 3/4 cups brown sugar
- 1 teaspoon onion powder
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
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Instructions
- Rub salt and ground black pepper all over the pork liver. Let it stay for 5 minutes.
- Grill the liver until fully cooked. Let it cool down and then slice into small pieces. Set aside.
- Heat oil in a wok. Sauté garlic and onion until the latter softens.
- Add the grilled liver. Sauté for 1 minute.
- Pour the vinegar. Let it boil.
- Stir and then add the brown sugar and water. Let the mixture boil.
- Add the breadcrumbs. Stir and simmer for 2 minutes.
- Transfer the mixture into a blender. Blitz until the mixture smoothens.
- Pour the mixture back into the wok. Continue cooking until it starts to boil.
- Season with ground black pepper, salt, and onion powder.
- Transfer to a sauce bowl. Serve. Share and enjoy as a condiment.
Notes
- The biggest mistakes when cooking homemade lechon sauce include:
- Undercooking the liver – Not cooking the pork liver thoroughly can result in a bitter taste and an unpleasant texture. Always make sure it’s well-grilled before adding it to the sauce.
- Overcooking the vinegar – Letting the vinegar boil for too long can make the sauce overly tangy. It's important to allow it to boil just enough to cook off the raw flavor.
- Not balancing the sweetness and acidity – If there's too much sugar or vinegar, the sauce will either be too sweet or too sour. Adjust the seasoning carefully to achieve a balanced flavor.
- Skipping the blending step – Not blending the sauce properly can leave it with an uneven texture. Blending ensures a smooth, consistent sauce.
- Undercooking the liver – Not cooking the pork liver thoroughly can result in a bitter taste and an unpleasant texture. Always make sure it’s well-grilled before adding it to the sauce.
- Overcooking the vinegar – Letting the vinegar boil for too long can make the sauce overly tangy. It's important to allow it to boil just enough to cook off the raw flavor.
- Not balancing the sweetness and acidity – If there's too much sugar or vinegar, the sauce will either be too sweet or too sour. Adjust the seasoning carefully to achieve a balanced flavor.
- Skipping the blending step – Not blending the sauce properly can leave it with an uneven texture. Blending ensures a smooth, consistent sauce.
Nutrition Information
Show Details
Serving
8g
Calories
197kcal
(10%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
85mg
(28%)
Sodium
60mg
(3%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
6138IU
(123%)
Vitamin C
10mg
(11%)
Calcium
41mg
(4%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 197kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 85mg | 28% |
| Sodium | 60mg | 3% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 6138IU | 123% |
| Vitamin C | 10mg | 11% |
| Calcium | 41mg | 4% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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