Elevate your lechon experience with this lusciously rich and tangy Filipino Lechon Sauce. Made with a touch of liver for depth, this sauce is the perfect counterpoint to the richness of roasted pork, offering a symphony of sweet, sour, and savory flavors that will tantalize your taste buds.

Follow The Directions

01

Step

5 mins

In a medium bowl, whisk together the liver spread and water until a smooth paste forms. Stir in the white vinegar, brown sugar, soy sauce, bay leaves, salt, and black pepper. Set aside. (Prep time: 5 minutes)

02

Step

5 mins

Heat the olive oil in a saucepan over medium-high heat. Add the chopped onion and minced garlic and sauté until the onion is translucent and fragrant. (Cook time: 5 minutes)

03

Step

2 mins

Pour the liver spread mixture into the saucepan. Bring to a boil, stirring constantly until all ingredients are well combined. (Cook time: 2 minutes)

04

Step

20 mins

Stir in the dry bread crumbs. Reduce the heat to low and simmer uncovered, stirring occasionally, until the sauce has thickened to your desired consistency. (Cook time: 20 minutes)

05

Step

2 mins

If the sauce is not thick enough, dissolve the cornstarch in 1 tablespoon of cold water to make a slurry. Stir the slurry into the sauce and simmer for another 1-2 minutes, or until thickened. (Cook time: 2 minutes)

For a smoother sauce, you can use an immersion blender to blend the sauce after simmering.
Adjust the amount of brown sugar and vinegar to suit your personal preference for sweetness and sourness.
Leftover lechon can indeed be simmered in this sauce for a delicious second meal. Simply shred or chop the lechon and add it to the sauce during the last 10 minutes of simmering.
Consider adding a pinch of chili flakes for a subtle kick.
Freshly cracked black pepper makes a huge difference.

Aaliyah Nolan

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