Lechon Sauce (Sarsa ng Lechon)

June 30, 2023

Lechon Sauce (Sarsa ng Lechon) - kvalifood.com

Lechon sauce (sarsa ng lechon) is a Filipino liver-based dipping sauce served alongside roast pork. It is made from pork liver (or chicken liver, or canned liver spread as a shortcut), simmered with vinegar, brown sugar, garlic, onion, and breadcrumbs, then blended smooth. The balance between sweet, tangy, and savory liver richness is the goal.

Makes about 3 cups / 700 ml

Ingredients

250 g pork liver (or chicken liver as substitute)
2 tbsp neutral oil (or lard for traditional flavor)
1 medium onion (100 g), finely chopped
6 cloves garlic (30 g), minced
180 ml cane vinegar (or white vinegar)
150 g dark brown sugar (or muscovado)
375 ml water
35 g dry breadcrumbs (toasted preferred)
1 tsp salt
1/2 tsp ground black pepper

Directions

Season the pork liver with salt and pepper. Grill, broil, or pan-fry over medium-high heat until fully cooked through (no pink remaining), about 4-5 minutes per side. Let cool, then chop into rough pieces.
Heat oil in a saucepan over medium heat. Saute onion until softened and translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
Add the chopped liver and stir for 1 minute.
Pour in vinegar. Let it come to a boil and cook for 1-2 minutes without stirring (this tempers the acidity).
Add brown sugar and water. Stir until sugar dissolves. Bring to a boil.
Add breadcrumbs and stir well. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until sauce has body.
Transfer to a blender and blend until smooth. (Alternatively, use an immersion blender directly in the pot.)
Return to the pan over low heat. Simmer another 2-3 minutes. Taste and adjust salt, sugar, or vinegar as needed. The sauce should be balanced between sweet, tangy, and savory.
Let cool to room temperature before serving. The sauce thickens as it cools - if too thick, thin with a little water.

Notes

Liver spread shortcut: Replace fresh liver with one 85 g can of liver spread or liverwurst. Skip step 1 - add the spread directly in step 3 and stir until incorporated. Reduce water to 1 cup.
Vinegar choice: Cane vinegar (sukang maasim) is traditional. White distilled vinegar works. Apple cider vinegar adds fruitiness. Palm vinegar (sukang tuba) is used in Visayan regions.
Grilling the liver over charcoal adds a smoky note that elevates the sauce. This is the traditional approach and worth the effort.
Thickness: The sauce should pour easily when warm but coat a spoon. It thickens considerably as it cools. Err on the thin side - you can always reduce further but cannot easily rescue an over-thickened sauce.
Storage: Refrigerate in an airtight container for up to 5 days. Freezes well for up to 3 months.
Serving: Traditionally served alongside lechon (whole roast pig), lechon kawali (crispy fried pork belly), or any roast pork. Also used in lechon paksiw (leftover lechon braised in the sauce).