Lechon Sauce Recipes

LECHON SAUCE

Steps:

• In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add vinegar and water and bring to a boil, uncovered, for about 2 to 3 minutes (this to cook off the vinegar).
• 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 dipping sauce.

FILIPPINO LECHON KAWALI

Steps:

• Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes. Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.

FILIPINO LECHON SAUCE

Steps:

• Mix liver spread with water in a bowl until a paste is formed. Add vinegar, brown sugar, soy sauce, bay leaves, salt, and pepper.
• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add the vinegar mixture and let boil for 2 minutes. Stir until combined. Add bread crumbs. Reduce heat and simmer, uncovered, until sauce is thickened, about 20 minutes. Add cornstarch if necessary to thicken the sauce.