COPYRIGHT 2015 l ALING ODAY
Ingredients:
1/3 cup pureed pork liver 1/3 cup cider vinegar 1 1/2 cups water 1/3 cup bread crumbs 1/3 cup brown sugar 4-5 cloves garlic, mince 1 medium size onion chopped salt & pepper to taste dried oregano (optional) oil for sautéing Procedures: 1. Heat up a pan with oil. Sauté garlic and onion till golden brown. 2. Add the pureed liver and continue to sauté. Add vinegar and bring to boil. Do not stir it. 3. Once the vinegar is cooked, add water, pepper, oregano (optional) and brown sugar. Mix well and bring to boil. Season with salt according to your taste. 4. Lastly, add the bread crumbs and continue to boil till the sauce thickens then remove from the heat. You can pureed the sauce using food processor or blender for finer texture but it's entirely optional. Ready to be served with your lechon!
Lechon Sauce
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Lechon Sauce
1/3 cup pureed pork liver 1/3 cup cider vinegar 1 1/2 cups water 1/3 cup bread crumbs 1/3 cup brown sugar 4-5 cloves garlic, mince 1 medium size onion chopped salt & pepper to taste dried oregano (optional) oil for sautéing Procedures: 1. Heat up a pan with oil. Sauté garlic and onion till golden brown. 2. Add the pureed liver and continue to sauté. Add vinegar and bring to boil. Do not stir it. 3. Once the vinegar is cooked, add water, pepper, oregano (optional) and brown sugar. Mix well and bring to boil. Season with salt according to your taste. 4. Lastly, add the bread crumbs and continue to boil till the sauce thickens then remove from the heat. You can pureed the sauce using food processor or blender for finer texture but it's entirely optional. Ready to be served with your lechon!