Liver Sauce Recipe

Liver Sauce
Lechon Sauce

Don't let livers scare you away from this great recipe. The gravy topping has the distinctive flavor of the chicken livers and will not leave you disappointed.

• 4 oz (125 g) chicken livers or chicken liver pate
• 2 tablespoons Filipino vinegar (suka) or apple cider vinegar
• 1/4 cup breadcrumbs
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon brown sugar
• 1/2 cup (125 ml) water

1 If using chicken livers, broil the livers until half done, about 3–4 minutes. Then extract the juices and soft meat by pressing them through a sieve or strainer into a bowl. Discard the tough, stringy bits that do not pass through the sieve.

2 Combine the strained liver meat and juice (or liver pate) with the other ingredients in a saucepan and simmer for 30 minutes over medium heat until the mixture thickens. Serve in small bowls with Crispy Roast Pork.

Keeps in the refrigerator for a week.
Makes 1 cup (250 ml)
Preparation time: 10 mins
Cooking time: 35 mins