How to Make Filpino Lechon Sauce Asian Cooking Recipe Cuisine

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Philippines Lechon Sauce


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 8 Servings

 1 1/4 cup pig liver paste (use a food processor to liquefy slices of liver)

 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

 Salt and pepper to taste


Directions:

 1. Heat a pan and put-in the bacon fat or cooking oil. When the oil is hot enough, sauté the garlic and onions until the texture becomes soft.

 2. Put-in the liver paste and cook for about 5 minutes in medium heat while stirring. Add the vinegar and bring to a boil. Stir for a minute.

 3. Pour-in water and bring to a boil. Stir-in the brown sugar and cook for 2 minutes.

 4. Add the bread crumbs and cook for another 2 minutes while stirring constantly.

 5. Add salt and pepper to taste. Turn off the heat and allow the sauce to cool down.

 6. Place the sauce in a blender then blend for a minute.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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