Ninas 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.

LECHON MANOK (PINOY ROAST CHICKEN)

Steps:

• Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
• Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
• Preheat oven to 400 degrees F (200 degrees C).
• Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
• Stir oil into the leftover marinade in the bowl.
• Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
• Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

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.