Filipino Lechon Sauce

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This sweet and sour Filipino lechon sauce made with liver goes very well with lechon. Any leftover lechon can be boiled in this sauce for another meal.

Submitted by lola

Published on March 5, 2020

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

10

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Ingredients

1 (14 ounce) can liver spread
1 ½ cups water
1 cup white vinegar
½ cup brown sugar
2 tablespoons soy sauce
3 bay leaves
salt and ground black pepper, to taste
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
½ cup dry bread crumbs
1 tablespoon cornstarch

Directions

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; sauté until onion is translucent, about 5 minutes. Add 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 sauce.

Nutrition Facts (per serving)

236	Calories
16g	Fat
18g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 236
% Daily Value *
Total Fat 16g	20%
Saturated Fat 4g	22%
Cholesterol 101mg	34%
Sodium 517mg	22%
Total Carbohydrate 18g	6%
Dietary Fiber 1g	2%
Total Sugars 12g
Protein 7g	13%
Vitamin C 2mg	2%
Calcium 53mg	4%
Iron 3mg	15%
Potassium 106mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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