Lechon Sauce Recipe

chris / July 5, 2018 /

Lechon Sauce

When the late Anthony Bourdain once visited the Philippines and tasted the famous Lechon, he mentioned that it is the best pig ever! Lechon is a flavorsome roasted suckling pig. Sounds simple but the taste is unforgettable! Cebu city, loctaed in the Visayas region is well known for this type of dish. Different spices and flavors are rubbed and put inside the Lechon to make it crispy on the outside and juicy on the inside. Although it can be enjoyed on its own, Lechon can never be complete without its sauce.

Lechon sauce is a liver based dipping sauce. It is rich, savoury, and textured. Some would prefer buying the bottled ones in the grocery store but nothing’s better than making it from scratch, right? In this recipe, Chris Urbano made his own Lechon sauce from scratch! It’s so flavorful and versatile- you can pair it with other pork based grilled food like liempo.

Crispy Liempo paired with homemade lechon sauce

Lechon Sauce Recipe by Chris Urbano

Lechon Sauce (MADE FROM SCRATCH!)
 
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Prep time
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Total time
 
Recipe type: sauce
Cuisine: Filipino
Serves: 750ml
Ingredients
  • 250 grams liver (pork, chicken, or a combination of both)
  • ½ cup Vinegar
  • ¼ cup Cooking Oil
  • 3 tbsp Garlic, chopped
  • ½ cup Onion, chopped
  • ½ cup Brown Sugar
  • 2-3 cups Chicken Stock or Water
  • ¼ cup Soy Sauce
  • ½ cup Bread Crumbs (Old Pan de sal or Monay)
  • 3 pcs Bay Leaf
  • To Taste Salt and Pepper
Procedure
  1. In a small pot, blanch the liver in boiling water for 5-10 minutes or until half cooked. Transfer them with tongs into a blender. Blend it well in moderate setting while slowly adding in the vinegar until everything is smooth and pureed. Set aside.
  2. In a shallow frypan, heat your oil and sauté the garlic and onion in medium heat until fragrant. Add in the liver mixture, chicken stock, brown sugar, soy sauce and bay leaf. Let it simmer for 10 minutes and stir occasionally.
  3. Gradually add the bread crumbs while continuously stirring to avoid any lumps.
  4. Season it with salt and pepper and let it simmer for 5 minutes on medium heat until the sauce becomes thick.
  5. Serve with your favorite lechon or liempo.

Here’s how you can make it at home:

 

 

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