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Liver Sauce (Lechon Sauce) Recipe

Liver Sauce (Lechon Sauce) Recipe

Liver Sauce (Lechon Sauce) Recipe

Ingredients :

    • 4 oz (125 g) chicken livers or chicken liver pate
    • 2 tablespoons Filipino vinegar (suka) or apple cider vinegar
    • 1/4 cup breadcrumbs
    • 3 cloves garlic, minced
    • 1 small onion, diced
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper
    • 1 tablespoon brown sugar
    • 1/2 cup (125 ml) water

Method :

    1. If using chicken livers, broil the livers until half done, about 3-4 minutes. Then extract the juices and soft meat by pressing them through a sieve or strainer into a bowl. Discard the tough, stringy bits that do not pass through the sieve.
    2. Combine the strained liver meat and juice (or liver pate) with the other ingredients in a saucepan and simmer for 30 minutes over medium heat until the mixture thickens. Serve in small bowls with Crispy Roast Pork. Keeps in the refrigerator for a week.

Makes 1 cup (250 ml)
Preparation time : 10 mins
Cooking time : 35 mins