Lechon Sauce Recipe

Lechon Sauce, lechon gravy, mang tomas, liver sauce for litson, lechon cebu,

Lechon Sauce Recipe

The main ingredient for any classic Filipino lechon sauce is pork liver (atay ng baboy). Every Filipino knows that Mang Tomas is a popular Filipino brand of ready made sauce used for lechon in the Philippines and can be bought in any store or groceries. The good news is that you can make your own homemade Lechon Sauce better than Mang Tomas. It’s easy to cook, better tasting and delicious!

Lechon Sauce Recipe

Ingredients for Lechon Sauce Recipe:
1/2 kg pork liver
2 cups water or more
1/3 cup onions, minced
2 tbsp garlic, minced
3 tbsp lard to saute the onions and garlic
1/3 cup vinegar
1/3 cup brown sugar
1/3 cup bread crumbs (toasted and crumbled)
1 tsp ground black pepper
salt to taste

How to Make Lechon Sauce:

1. Grill or broil or cook the pork liver until half done, then grind or chop very finely.
2. Pour water and squeeze the extract using a cheesecloth.
3. Sautè the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt over medium heat.
4. Adjust heat to low and let it simmer a pan  until sauce becomes thick and the liver is thoroughly cooked.
5. Season with ground pepper and salt to taste.

You may want to check out this recipe:

The Secret Cebu Lechon Recipe


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