Lechon Sauce
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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 2
Add vinegar and water. Boil, uncovered, for about 1 to 2 minutes.
- 3
Add sugar, salt and pepper and continue to cook, stirring until sugar is dissolved.
- 4
Add mashed cooked liver and continue to cook, stirring regularly until well-combined.
- 5
Add breadcrumbs and cook, stirring well, until sauce is thickened as desired.
- 6
Remove from heat and allow to cool. Serve as a dipping sauce.
- 7
To cook chicken livers
- 8
In a saucepot over medium heat, bring to a boil enough lightly salted water to cover the liver.
- 9
Add liver and cook for about 3 to 5 minutes or until cooked through. Drain well and discard liquid.
- 10
Alternatively, grill chicken livers in a single layer over hot coals until cooked through.
- 11
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.
- 12
Mash the cooked livers with a fork or finely chop with a knife.