Lechon sauce is a Filipino condiment with liver, vinegar, and spices. It’s the perfect medley of sweet, tangy, and savory flavors that pair well with crispy pork and our many favorite dishes.
Mang Tomas is one of the bottles of condiments you’ll always find a good stock of in my pantry. I love it with lumpiang shanghai and fried chicken. I use it as sarsa for everything, I even put it on my breakfast eggs.
But, when it comes to my lechon, I want the real lechon sauce to enjoy it with. Not an “all-purpose sauce” in a bottle. Sure, it’s convenient and, I admit, quite tasty, but if I go through the tedious process of making lechon kawali, I might as well make the accompanying sauce from scratch and complete the whole experience with a bang.
What you’ll need
- Liver– I prefer chicken liver, but you can also use pork or beef liver
- Vinegar- adds a tangy flavor and cuts through the richness
- Brown sugar– balances the sour taste with sweetness.
- Breadcrumbs– help thicken the sauce
- Onions and garlic– aromatics act as a flavor base
- Salt and pepper– season to taste
- Water- adjust the amount to desired consistency
- Oil– for sauteing
This lechon sauce is an easy recipe and can be made simpler using a hack that significantly cuts down the effort involved. The secret? Reno! Use this liver spread instead of fresh chicken livers; you can have the sarsa ready to enjoy in no time!
I like the sarsa chunky! If you prefer a smoother consistency, you can use an immersion blender or food processor to puree the mixture.
How to serve and store
- Lechon sarsa is the perfect dipping sauce for pork or chicken dishes, lumpiang shanghai, kikiam, and other fried foods. You can also use it to turn leftover lechon into a tasty paksiw.
- This homemade sauce has no preservatives and will spoil more quickly than the commercial sauce. Store in an airtight container and refrigerate for up to 3 days.
- 2 tablespoons canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 3/4 cup vinegar
- 3 cups water
- 3/4 cup brown sugar
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 1 cup cooked chicken livers, mashed
- 2/3 cup breadcrumbs
- In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add vinegar and water. Boil, uncovered, for about 1 to 2 minutes.
- Add sugar, salt and pepper and continue to cook, stirring until sugar is dissolved.
- Add mashed cooked liver and continue to 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 a dipping sauce.
To cook chicken livers
- In a saucepot over medium heat, bring to a boil enough lightly salted water to cover the liver.
- Add liver and cook for about 3 to 5 minutes or until cooked through. Drain well and discard liquid.
- Alternatively, grill chicken livers in a single layer over hot coals until cooked through.
- Or, in a wide pan over medium heat, heat about 2 tablespoons of oil. Add chicken livers in a single layer and fry, turning as needed, until cooked through.
- Mash the cooked livers with a fork or finely chop with a knife.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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