Lechon Sauce Or Liver Sauce Recipes
HOW TO COOK LECHON KAWALI WITH LIVER SAUCE
Steps:
- Boil pork belly in water with salt and MSG until skin can be pinched easily.
- Remove from fire and drain Cool and air-dry.
- Deep-fry in a deep saucepan until tiny blasters appear on the skin.
- Chop into serving pieces and serve with Lechon-liver Sauce.
- Mix liver paste, vinegar, water, bread crumbs, sugar, 1/2 of the kasubha, laurel, salt, pepper and MSG.
- Blend well and set aside. Saute garlic in cooking oil.
- Add the onions and fry until tender. Add the liver mixture.
- Boil without stirring. Do not cover the saucepan.
- Add the rest of the bread crumbs dispersed in 1 cup of water. Cook till it thickens.
- Serve sauce topped with the rest of the crisp brown garlic and fried kasubha. Good for 6 persons.
LECHON SAUCE
Provided by Lalaine Manalo
Time 20m
Number Of Ingredients 10
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.
NINA'S LECHON SAUCE
It's easy enough to buy ready made lechon sauce from the store but here's a recipe that you can make yourself at home. Serve it with your favorite lechon or lechon manok.
Provided by Mekmolek
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until onion is soft, 5 to 10 minutes. Add liver pate; cook and stir until heated through, about 5 minutes.
- Mix apple cider vinegar and brown sugar into pate mixture; cook and stir until sugar is dissolved, 1 to 2 minutes. Add water and bread crumbs; cook and stir until heated through, 2 to 3 minutes. Season with salt and pepper. Remove skillet from heat and cool lechon sauce for 2 to 3 minutes.
- Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 20 g, Cholesterol 48.2 mg, Fat 10.8 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 294.2 mg, Sugar 6.3 g
FILIPINO LECHON SAUCE
This sweet and sour Filipino sauce made with liver goes very well with lechon. Any leftover lechon can be boiled in this sauce for another meal.
Provided by lola
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 17.5 g, Cholesterol 101.2 mg, Fat 15.5 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 4.4 g, Sodium 516.9 mg, Sugar 11.6 g
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