Lechon Sauce Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
This Lechon Sauce starts by seasoning pork liver with salt and pepper before grilling it thoroughly to avoid bitterness and unpleasant texture. The cooked liver is then diced and sautéed with minced garlic and onion to soften and blend flavors.
White vinegar is added and boiled briefly to mellow its sharpness, followed by brown sugar and water to form the sauce base. Breadcrumbs are stirred in and simmered until thickened, then the mixture is blended until smooth, ensuring an even, velvety texture. It is returned to heat and seasoned with onion powder, salt, and pepper to taste.
The resulting sauce pairs traditionally with lechon (roast pork), adding moisture and a balance of tangy, sweet, and savory elements that complement the richness of the meat. The careful grilling and blending steps are essential for achieving the right texture and flavor profile of this classic Filipino condiment.
Pay attention to the vinegar’s boiling time to prevent an overly sour taste, and adjusting the sugar balances the overall flavor. Properly cooking the liver avoids bitterness common in undercooked liver preparations.
Ingredients
- 1/2 lb pork liver
- 3/4 cup white vinegar
- 1/4 cup bread crumbs
- 8 cloves garlic minced
- 2 onion minced
- 1 1/2 cups water
- 3/4 cups brown sugar
- 1 teaspoon onion powder
- 3 tablespoons neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
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
- Grill the pork liver thoroughly before using to avoid bitter flavors and unpleasant texture.
- Boil the vinegar only briefly to reduce raw sharpness without making the sauce too sour.
- Balance sweetness and acidity carefully by adjusting the amount of brown sugar and vinegar for a harmonious flavor.
- Blend the sauce thoroughly after simmering to achieve a smooth, consistent texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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