WATCH: How To Make Mang Tomas-Style Lechon Sauce
You can DIY the popular pork sauce!
Bottled lechon sauce¬†can be used in so many dishes but did you know that you can hack this popular condiment?¬†
Made with fresh pork liver, this sauce has all the goodness of the store-bought version but you know exactly what goes into it. You can also tweak the seasonings to match the¬†taste you want to emphasize:¬†love the sweet? Add more brown sugar. Love a little more tang? Stir in¬†another teaspoon of vinegar. Liver taste too strong? Reduce the liver and add more breadcrumbs.¬†
But if you like it just the way it is, this is¬†as close as you're going to get to the real thing. You'll want to store lechon kawali¬†in the freezer, ready to deep fry, to enjoy this delicious homemade sauce whenever you want and as much as you want.¬†¬†
Mang Tomas-Style Lechon Sauce
Takes 20 minutes
Makes 2 cups
1/4 kilo pork liver
1 1/2 cups water, divided, more as needed
1/4 cup brown sugar
1 teaspoon ground black pepper
1/2 teaspoon salt, or to taste¬†
1 star anise
1/4 cup vinegar¬†
1/2 cup breadcrumbs
In the jug of a blender, place liver and 1 cup water and process until finely pureed.
2 Heat deep frying pan over medium heat. Add liver mixture and cook, stirring, until it comes to a simmer. Add brown sugar, pepper, salt, and star anise. Stir, cooking until the mixture has thickened. Pour in vinegar and bring to a simmer. Stir in breadcrumbs. Add remaining water to thin down the mixture into a sauce or until desired texture is achieved. Mixture will be lumpy. Remove and discard star anise.¬†
3 Transfer mixture back into the jug of the blender and process until pureed. Transfer to a container, cover, and let cool completely before serving. Store in the refrigerator. Best served the next day.