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Lechon Sauce Recipe

This is a recipe on how to make lechon sauce from scratch. This is perfect for lechon baboy or roasted pig, lechon kawali, and lechon manok.

Difficulty Hard
Time 20 min
Servings 8
Ingredients 11
Steps 11
Lechon Sauce Recipe
Fiipino Updated 3/7/2010

Ingredients

Measured from the catalog payload.

  • 1/2 lb pork liver
  • 3/4 cup white vinegar
  • 1/4 cup bread crumb
  • 8 cloves garlic minced
  • 2 onion minced
  • 1 1/2 cups water
  • 3/4 cups brown sugar
  • 1 teaspoon onion powder
  • 3 tablespoons cooking oil
  • salt
  • ground black pepper

Instructions

11 cooking steps

  1. Rub salt and ground black pepper all over the pork liver. Let it stay for 5 minutes.
  2. Grill the liver until fully cooked. Let it cool down and then slice into small pieces. Set aside.
  3. Heat oil in a wok. Sauté garlic and onion until the latter softens.
  4. Add the grilled liver. Sauté for 1 minute.
  5. Pour the vinegar. Let it boil.
  6. Stir and then add the brown sugar and water. Let the mixture boil.
  7. Add the breadcrumbs. Stir and simmer for 2 minutes.
  8. Transfer the mixture into a blender. Blitz until the mixture smoothens.
  9. Pour the mixture back into the wok. Continue cooking until it starts to boil.
  10. Season with ground black pepper, salt, and onion powder.
  11. Transfer to a sauce bowl. Serve. Share and enjoy as a condiment.

Catalog details

Useful for browsing and sync.

Condiment, Sauces how to make lechon sauce, lechon sauce, liempo sauce, sarsa ng lechon Public recipe Revision 1

Recipe notes

  • Undercooking the liver – Not cooking the pork liver thoroughly can result in a bitter taste and an unpleasant texture. Always make sure it’s well-grilled before adding it to the sauce.
  • Overcooking the vinegar – Letting the vinegar boil for too long can make the sauce overly tangy. It’s important to allow it to boil just enough to cook off the raw flavor.
  • Not balancing the sweetness and acidity – If there’s too much sugar or vinegar, the sauce will either be too sweet or too sour. Adjust the seasoning carefully to achieve a balanced flavor.
  • Skipping the blending step – Not blending the sauce properly can leave it with an uneven texture. Blending ensures a smooth, consistent sauce.