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Lechon Sauce

What’s lechon without the sauce? We will teach you how to concoct the best accompaniment to your crispy suckling pig. It has a slightly sweet, tangy, and a bit of a kick to balance out the overflowing flavors of lechon.
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Course: Sauce
Cuisine: Philippines
Keyword: pork liver
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 10 people
Calories: 96kcal
Author: Jaime Inez
Cost: $15
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Ingredients

  • 1 lb. pork liver grilled until half-cooked and finely chopped
  • 2 tbsp garlic minced
  • 1/3 cup นด bread crumbs toasted, crumbled
  • 1/3 cup vinegar
  • 3 tbsp lard
  • 1/3 cup brown sugar
  • Salt and ground black pepper to taste
  • 1/3 cup onions minced

Instructions

  • Pour pork liver and water in a cheesecloth placed on top of a bowl. Squeeze out the extract from the pork liver and set aside.
  • Heat lard in a pan over medium fire and sauté the onions and garlic until fragrant.
  • Stir in bread crumbs, sugar, and vinegar. Boil.
  • Stir in liver extract, season with salt and pepper and keep boiling, stirring to combine.
  • Reduce heat to low and allow to simmer for about 30 minutes until thick.

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Nutrition

Calories: 96kcal | Carbohydrates: 10g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 137mg | Sodium: 43mg | Potassium: 157mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 10043IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 11mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.