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.

lola

Gallery

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix liver spread with water in a bowl until a paste is formed. Add vinegar, brown sugar, soy sauce, bay leaves, salt, and pepper.

    Advertisement
  • 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

236 calories; protein 6.7g; carbohydrates 17.5g; fat 15.5g; cholesterol 101.2mg; sodium 516.9mg. Full Nutrition
Advertisement
Advertisement