About 2 weeks ago, I made this sauce for the first time because we cannot buy Andok's Lechon Sauce here in India. Come to think of it, it's a good thing because this tastes so much better than the bottled ones! I got this from a recipe book (Filipino Cooking Here and Abroad) that my mother-in-law gave me ten years ago before we lived in the UK. Thanks Mommy Ester :-)
The original recipe called for liver paste or liver sausage but I didn't have it here so I just used chicken liver which worked well.
Ingredients:
2 tbsp cooking oil
8 cloves garlic (minced)
2 tbsp finely chopped onions
4 pcs or 1/3 cup finely chopped chicken liver
1 tsp salt
1 tsp ground black pepper
1/4 cup sugar
1/4 cup vinegar
1/4 cup fine fresh bread crumbs (about 2 slices white or milk bread)
1 1/2 cups water
Procedure:
Heat oil in saucepan. Over low heat, saute onion for about 2 minutes, then add garlic. Saute for about 1 more minute. Add chicken liver and stir well. Add some water (about 1/2 cup) so that the liver will not stick to the pan. Keep on stirring for about 3 minutes. Cool down. Put in a blender and make it finer.
Put the pureed liver back in the saucepan. Add salt and pepper. Gradually add the remaining water and sugar. Bring to a boil. Add vinegar and let it boil without stirring. Simmer for about 5 minutes. Add fine bread crumbs and simmer until desired consistency is achieved (about 5 minutes more).
Done!
When you taste this recipe on its own, you can really taste the sourness of the vinegar but once you dip the lechon in it, you'll know it's the perfect dip for that sinfully fatty delicious meat!
For roasted chicken or lechon manok, I would half the vinegar in the recipe.
Enjoy folks!
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