Liver Sauce Recipe
Lechon Sauce (above) or Liver Sauce is not preferred by Cebuanos as a dipping sauce for their lechon. Traditionally, they would laugh at anyone putting or using a liver sauce for their lechons.
While, it is true that Cebuano lechons are flavorful enough on their own and does not need a liver sauce to go along with the meat, for people in Tagalog regions, liver sauce is still preferred as an accompaniment for lechon or lechon kawali.
To make the liver sauce, we will need the following:
1/2 pound chicken liver or 1 cup liver pate
3 tablespoons finely minced garlic
3 tablespoons brown sugar
1/2 cup apple cider vinegar
1 cup finely minced onion
1 cup bread crumbs
salt and freshly ground pepper to taste
In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a sieve or strainer.