Level up your meals with lechon sauce! This all-purpose condiment is easy to make at home and a must for crispy pork, lumpiang shanghai, and many favorite dishes.
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.
Notes
If you prefer a smoother consistency, you can use an immersion blender or food processor to puree the mixture.