Lechon Sauce Recipe Without Liver

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 MANOK SAUCE RECIPE

Steps:

• Bake the chicken liver fin 350F for 15 minutes. Remove from the oven and let cool. Chop into smaller pieces and then set aside.
• Heat oil in a cooking pot.
• Sauté the garlic and onion when the oil starts to get hot. Cook for 2 minutes
• Add the baked chicken liver. Cook for another 3 minutes.
• Pour the water in the pot. Let boil.
• Using a hand blender, puree the mixture. You can also pour the mixture in a regular blender and puree until the texture becomes smooth.
• Let the mixture boil. Pour the vinegar in and then let the mixture boil once more.
• Stir and add the brown sugar.
• Add salt and pepper. You may add more if needed. Stir.
• Stir-in the bread crumbs. Continue to cook in medium heat while stirring using a wire whisk until the desired consistency is achieved.
• Add the chicken cube (optional). Continue to cook for 3 minutes.
• Transfer to a sauce bowl. Serve with lechon manok.
• Share and enjoy!

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.

NINA'S LECHON SAUCE

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.

FILIPINO PAKSIW NA LECHON WITH LECHON SAUCE - STEWED PORK - INSTANT POT + STOVETOP

Steps:

• Combine all the ingredients for the Paksiw na Lechon in the inside pot: Lechon pork cubes, lechon sauce, cider vinegar, broth, garlic, bay leaves, peppercorns, salt and sugar. Do not stir.Close and lock the lid. Set valve to Sealing.Click Manuall + High Pressure and set timer to cook for 25 minutes.When buzzer sounds to announce cooking time is done, click Cancel to turn off.Do a Quick Release with the valve. Carefully unlock and open the lid. Set the lid on a safe place of the counter.Using a long cooking spoon, stir the ingredients. Ladle in a bowl and serve warm with rice.
• In a large, heavy stockpot, about 8 quarts, combine all the ingredients. Stir and cover.Over medium heat, simmer for 45 to 55 minutes. Stir the sauce every now and then to avoid sticking to the bottom of the pot. Serve warm with rice.
• In a medium-sized sauce pan, combine all the ingredients for the sauce. Cook over medium heat. Cover and bring the liquid to a boil. After it boils, lower heat to a low simmer for about 20 minutes.This makes about 1 1/2 to 2 cups of lechon sauce. If more sauce is needed, double the amount in this recipe and simmer accordingly..
• It takes about 15 to 17 minutes for the Instant Pot to preheat to High or Low Pressure and for cooking time to begin. For other multicooker brands, check the product manual.Safety precautions: Use accessories recommended for the Instant Pot like silicone or metal. Do NOT use glassware. Read the manual for complete safety information.

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.

PAKSIW NA LECHON

Steps:

• In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
• Add lechon sauce and sugar and stir to combine.
• Add pork and bay leaves.
• Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed.
• Add liver spread and stir until well distributed.
• Season with salt to taste and generously with pepper.
• Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened. Serve hot.

PORK BELLY SISIG

Steps:

• Boil pork belly in a pot of water until tender, about 30-40mins. Let it air dry then season with salt. Pan-fry in hot oil until crisp or oven-fry in a 230c heated oven for 30mins. Chop into bits of pieces. Set aside.
• Heat oil in a skillet or cast iron pan. Add garlic and onions. Saute until translucent. Add red and green chilies. Stir for a few seconds until fragrant.
• Add chopped fried pork belly or lechon. Stir-fry for 2 to 3 minutes. Pour liquid seasoning, soy sauce, and liver paste and half of the calamansi juice. Season with black pepper. Stir until meat is well coated with the sauce. Stir-in mayonnaise. Top with raw egg if using and let the residual heat cook the egg.
• Remove from the heat then top with more raw onions. Transfer to a serving plate or sizzling plate and serve immediately. Add more calamansi and liquid seasoning if preferred.

LECHON SAUCE OR LIVER SAUCE

Steps:

• In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a sieve or strainer.