How to Make Liver Sauce for Lechon – Traditional Filipino Recipe

Liver sauce for lechon, also known as Filipino lechon sauce or "sarsa ng lechon," is a rich, savory-sweet condiment made from pork liver, vinegar, breadcrumbs, sugar, and spices. This thick and flavorful sauce is the perfect complement to crispy, roasted lechon, balancing its fatty richness with a tangy and slightly sweet taste. It’s a must-have in Filipino fiestas and celebrations.

Homemade lechon liver sauce offers a more authentic and fresher flavor than store-bought versions. Whether you're serving whole lechon or lechon kawali, this classic Filipino sauce enhances every bite and completes the traditional dining experience. 

Liver Sauce for Lechon Recipe by Kulinarya
Ingredients: Serve 4 ½ cups
250g pork liver
½ cup vinegar
2 cloves garlic
1 small onion
2 tbsp oil
4 cup chicken stock
1 tbsp soy sauce
5 tbsp brown sugar
1 tbsp salt
1 tsp ground pepper
1 bay leaf
½ cup breadcrumbs

Preparation:
Slice liver into 1/3 in fillets.
Briefly broil the liver, then pass the liver through a food processor while pouring in the vinegar in a slow, steady stream.
Crush, peel and mince the garlic.
Peel the onion and chop.

Cooking:
In a preheated pan, add the oil and saute the garlic and onion for 2-3 minutes.
Add the processed liver, stock, soy sauce, sugar, salt, pepper, and bay leaf.
Bring mixture to a boil, then reduce heat and allow to simmer for 10 minutes.
Add the breadcrumbs, adjust seasoning, and stir until the sauce thickens.