Have you looked at a Mang Tomas bottle lately? I mean, have you read its label closely? If you go through its list of ingredients, you’ll find that this popular Filipino condiment is made of bread crumbs among other things but contains no liver at all the way traditional lechon sauce should. Don’t get me wrong here, this post is not a dish against the brand. I love Mang Tomas. I love it with lumpiang shanghai and fried chicken. Heck, I love it with everything. We are such best friends I even slather it on my breakfast eggs. But! Yeah, the big BUT here is, when it comes to my lechon, I want real lechon sauce to enjoy it with. Not an “all purpose sauce” entirely lacking of liver bits and pieces. Sure, bottled sauce is convenient but if I am going to go through the whole tedious process of making lechon kawali, I might as well make the accompanying sauce from scratch and complete the whole experience with a bang. Right? You agree? I know you speak my food language, buddy.
This lechon sauce recipe is pretty simple as it makes use of a nifty shortcut (or ingredient, I should say) which significantly trims down the effort involved. The secret? Reno, our favorite canned liver pate. Try this recipe with your next batch of lechon kawali and savor the difference of (mostly) from-scratch home-cookin’.
- 2 tablespoons oil
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- ¾ cup vinegar
- 3 cups water
- ¾ cup brown sugar
- 1 tablespoon salt
- ¼ teaspoon pepper
- 1 (9 ounces) can liver spread
- ⅔ cup breadcrumbs
- In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic.
- Add vinegar and water and bring to a boil, uncovered, for about 2 to 3 minutes (this to cook off the vinegar). Add sugar, salt and pepper and continue to cook, stirring until sugar is dissolved.
- Add liver pate and cook, stirring regularly until well-combined. Add breadcrumbs and cook, stirring well, until sauce is thickened as desired. Remove from heat and allow to cool. Serve as dipping sauce.