Lechon Kawali Sauce
A savory sauce with tangy and sweet tones mainly served with crispy pork belly
Ingredients
- 1 1/4 cup pig liver paste you can also liquify pieces of pig liver in a food processor
- 2/3 cup bread crumbs
- 3/4 cup apple cider vinegar or white vinegar
- 2 1/2 cups water
- 2/3 cups brown sugar
- 2 tablespoons garlic minced
- 1/2 cup onion minced
- 2 tablespoons bacon fat or cooking oil
- 1 pinch salt add more if it doesn't fit your taste
- 1 pinch pepper add more if it doesn't fit your taste
Instructions
- Pour the bacon fat or cooking oil in a heated up pan.
- Once the oil is heated, sauté the garlic and onions until they becomes soft.
- Add the liver paste and cook for about 5 minutes on medium heat and stir while doing so.
- Add the vinegar and bring the mixture to a boil before stirring them all together.
- Pour water and bring the mixture to a boil then stir in the brown sugar and cook for 2 minutes.
- Add the breadcrumbs and cook for another 2 minutes. Continuosly stir while it cooks.
- Once the mixture is cooked, season with salt and pepper until it fits your taste.
- Turn off the heat and let the sauce rest.
- Once cooled, transfer the sauce into a blender then blend for a minute.
- After the mixture is blended, it's ready to be served in a bowl with a crispy meat dish.