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My review
Nina's Lechon Sauce
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Mekmolek
"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."
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Ingredients
35 m servings 200 calsOriginal recipe yields 6 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- Instead of buying a tin of pate, you can choose to cook you own chicken or pork liver.
Nutrition Facts
Per Serving: 200 calories; 10.8 g fat; 20 g carbohydrates; 5.4 g protein; 48 mg cholesterol; 294 mg sodium. Full nutrition