How to Make Pebre – Sarsa – Lechon Sauce at Home : The Ultimate Lechon Sauce Recipe You Must Try

Pebre – Sarsa – Lechon Sauce is a flavorful condiment that elevates roasted meats, especially the Filipino lechon. This sauce combines the richness of liver, breadcrumbs, vinegar, soy sauce, and spices, resulting in a savory, slightly sweet, and tangy taste that perfectly balances the fatty, crispy pork skin. Known as a staple in Filipino feasts, it transforms each bite into a more indulgent experience.

Over time, variations of lechon sauce have been created, with some versions using fresh herbs, chili, or tomatoes for added zest, much like the Chilean-inspired Pebre. Whether served in fiestas, family gatherings, or casual meals, this sarsa enhances lechon and many other grilled or fried dishes.

Pebre – Sarsa – Lechon Sauce Recipe by Filipino Vegan

Ingredients:

• 1 cup finely ground peanuts or cashews(peanut butter or cashew butter works too)
• 1 garlic clove, peeled, crushed, and minced
• 2 tablespoons muscovado sugar
• 3-5 tablespoons brown sugar
• 3 tablespoons vinegar
• 5 tablespoons soy sauce
• 1 cup water
• 2 tablespoons potato starch (cornstarch or breadcrumbs works too)
• Generous dash of pepper
• Sea salt to taste

Instruction:

• Without turning on the heat yet, in a small pot, combine the ground peanuts, garlic, muscovado sugar, brown sugar, vinegar, soy sauce, water, salt, and pepper.
• Whisk in the potato starch until it dissolves in the liquid.
• Cook over low heat, continuously stirring to make sure the sauce has no lumps. Adjust seasoning to taste.
• Once the sauce turns thick and creamy, turn off the heat. Let it cool before storing it in on airtight container. Store in the refrigerator for up to a week.

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