Lechon Sauce known as liver sauce or breadcrumb sauce is made of ground liver or liver pâté, sugar, vinegar, and spices. It’s a sweet, tangy light-brown sauce used in roast pork dishes like Lechon and our very own Lechon Kawali .
If you cook roasted pork dishes, well this is the perfect sauce you are looking for. Try this recipe and make your dishes more enjoyable.
2-4 cups water
1/3 cup bread crumbs (toasted and crumbled)
1/3 cup onions, minced
2 tbsp garlic, minced
1/2 kg pork liver*
1/3 cup vinegar
1/3 cup brown sugar
3 tbsp lard to saute onions and garlic
1 tsp ground black pepper
salt to taste
* If you prefer you can use canned liver pate found in your grocery store instead of pork liver. If you are using canned pate skip the first 2 steps and mix the pate with the other ingredients.
Broil the pork liver until half done then grind or chop very finely.
Add water and squeeze the extract through a cheesecloth.
Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt.
Simmer in a pan over medium heat until thick and the liver is thoroughly cooked.
Add the ground pepper last.
Serve and Enjoy