Liver sauce

Liver sauce

Sarsa ng lechon

By
From
7000 Islands
Makes
1 1/2 cups
Photographer
Jana Liebenstein

On the island of Luzon, no lechon (whole roasted suckling pig) is worth its salt without sweet, vinegary sarsa ng lechon. It also partners with lechon kawali. Here's a cheat’s version with liver spread in place of fresh pork liver.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
8 garlic cloves, crushed
1/2 onion, finely chopped
100g liverwurst or liver spread
80ml palm or apple cider vinegar
55g muscovado or dark brown sugar
3 teaspoons salt flakes
1 teaspoon freshly cracked black pepper
35g dry breadcrumbs

Method

  1. Heat the vegetable oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds, or until fragrant.
  2. Add the onion and stir for 5 minutes, or until soft.
  3. Add the liver spread and stir to combine.
  4. Add the vinegar, sugar, salt, pepper and 375 ml water.
  5. Bring to the boil over high heat, then gradually stir in the breadcrumbs. Reduce the heat to low–medium and cook for a further 5 minutes, or until thickened. Season if necessary.
  6. Remove from the heat and set aside to cool before serving or refrigerate until needed.
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
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