Lechon Liver Sauce

Lechon Liver Sauce

A tangy, savory glaze made from pork liver, vinegar, and brown sugar.

Total 40 min Makes 16 oz Calories 95/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Red meat

This Filipino lechon sauce balances pork liver richness with vinegar tang and brown sugar sweetness, thickened to a glossy, spoonable consistency. It's the traditional accompaniment to roast pork, cutting through the fat with its sharp, slightly sweet profile. Simmered low and slow, it develops a deep savory base that pairs well with crispy pork skin or steamed rice.

Ingredients

  • 1/2 pound pork liver, trimmed and cubed
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 1/2 cup white onion, finely chopped
  • 1/2 cup cane vinegar
  • 1/3 cup brown sugar
  • 3 tablespoons soy sauce
  • 1/2 cup pork or chicken liver broth, reserved from boiling
  • 2 pieces bay leaves
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water, for cornstarch slurry

Method

  1. Place the pork liver cubes in a saucepan and cover with 2 cups water. Bring to a boil over medium-high heat and cook until the liver is just cooked through and no longer pink in the center.

  2. Drain the liver, reserving 1/2 cup of the cooking broth. Let the liver cool slightly, then transfer to a blender with the reserved broth and puree until smooth.

  3. Heat the vegetable oil in a saucepan over medium heat. Add the garlic and onion and saute until softened and fragrant, about 3 minutes.

  4. Stir in the pureed liver mixture, vinegar, brown sugar, soy sauce, bay leaves, black pepper, and salt. Bring to a gentle simmer without stirring for the first minute to let the vinegar cook off its raw edge.

  5. Reduce heat to low and simmer the sauce, stirring occasionally, until slightly thickened and the flavors meld.

  6. In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth. Stir the slurry into the simmering sauce and cook until glossy and thickened to a pourable consistency.

  7. Remove the bay leaves, taste and adjust salt or sugar as needed, then transfer the sauce to a jar or bowl. Serve warm alongside roasted lechon.

Rate this recipe

★ 3.5 (1)

Lechon Liver Sauce

This Filipino lechon sauce balances pork liver richness with vinegar tang and brown sugar sweetness, thickened to a glossy, spoonable consistency. It's the traditional accompaniment to roast pork, cutting through the fat with its sharp, slightly sweet profile. Simmered low and slow, it develops a deep savory base that pairs well with crispy pork skin or steamed rice.

40 min 16 oz 95 cal

Ingredients

  • 1/2 pound pork liver, trimmed and cubed
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 1/2 cup white onion, finely chopped
  • 1/2 cup cane vinegar
  • 1/3 cup brown sugar
  • 3 tablespoons soy sauce
  • 1/2 cup pork or chicken liver broth, reserved from boiling
  • 2 pieces bay leaves
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water, for cornstarch slurry

Method

  1. 1

    Place the pork liver cubes in a saucepan and cover with 2 cups water. Bring to a boil over medium-high heat and cook until the liver is just cooked through and no longer pink in the center.

  2. 2

    Drain the liver, reserving 1/2 cup of the cooking broth. Let the liver cool slightly, then transfer to a blender with the reserved broth and puree until smooth.

  3. 3

    Heat the vegetable oil in a saucepan over medium heat. Add the garlic and onion and saute until softened and fragrant, about 3 minutes.

  4. 4

    Stir in the pureed liver mixture, vinegar, brown sugar, soy sauce, bay leaves, black pepper, and salt. Bring to a gentle simmer without stirring for the first minute to let the vinegar cook off its raw edge.

  5. 5

    Reduce heat to low and simmer the sauce, stirring occasionally, until slightly thickened and the flavors meld.

  6. 6

    In a small bowl, whisk the cornstarch with 2 tablespoons water until smooth. Stir the slurry into the simmering sauce and cook until glossy and thickened to a pourable consistency.

  7. 7

    Remove the bay leaves, taste and adjust salt or sugar as needed, then transfer the sauce to a jar or bowl. Serve warm alongside roasted lechon.