Filipino Lechon Sauce recipe

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Ingredients

1 (14 ounce) can liver spread
1 ½ cups water
1 cup white vinegar
½ cup brown sugar
2 tablespoons soy sauce
3 bay leaves
salt and ground black pepper to taste
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
½ cup dry bread crumbs
1 tablespoon cornstarch

Nutrition Info

236.4 calories
carbohydrate: 17.5 g
cholesterol: 101.2 mg
fat: 15.5 g
fiber: 0.5 g
protein: 6.7 g
saturatedFat: 4.4 g
servingSize: -
sodium: 516.9 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix liver spread with water in a bowl until a paste is formed. Add vinegar, brown sugar, soy sauce, bay leaves, salt, and pepper.

  2. Heat olive oil in a saucepan over medium-high heat. Add onion and garlic, saute until onion is translucent, about 5 minutes. Add the vinegar mixture and let boil for 2 minutes. Stir until combined. Add bread crumbs. Reduce heat and simmer, uncovered, until sauce is thickened, about 20 minutes. Add cornstarch if necessary to thicken the sauce.

Recipe Yield

10 servings

Recipe Note

This sweet and sour Filipino sauce made with liver goes very well with lechon. Any leftover lechon can be boiled in this sauce for another meal.

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