Best Filipino Lechon Sauce Recipes

FILIPINO LECHON SAUCE

Filipino Lechon Sauce image

This sweet and sour Filipino sauce made with liver goes very well with lechon. Any leftover lechon can be boiled in this sauce for another meal.

Provided by lola

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 40m

Yield 10

Number Of Ingredients 12

Ingredients

1 (14 ounce) can liver spread
1 ½ cups water
1 cup white vinegar
½ cup brown sugar
2 tablespoons soy sauce
3 bay leaves
salt and ground black pepper to taste
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
½ cup dry bread crumbs
1 tablespoon cornstarch

Steps:

Mix liver spread with water in a bowl until a paste is formed. Add vinegar, brown sugar, soy sauce, bay leaves, salt, and pepper.
Heat olive oil in a saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add the vinegar mixture and let boil for 2 minutes. Stir until combined. Add bread crumbs. Reduce heat and simmer, uncovered, until sauce is thickened, about 20 minutes. Add cornstarch if necessary to thicken the sauce.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 17.5 g, Cholesterol 101.2 mg, Fat 15.5 g, Fiber 0.5 g, Protein 6.7 g, SaturatedFat 4.4 g, Sodium 516.9 mg, Sugar 11.6 g

FILIPPINO LECHON KAWALI

Filippino Lechon Kawali image

Crispy pan-fried pork belly. Mix all the sauce ingredients and serve lechon kawali while it's hot.

Provided by lanrover

Categories World Cuisine Recipes Asian Filipino

Time 1h10m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ pounds pork belly, cut into small pieces
3 cloves garlic, crushed
2 bay leaves
½ teaspoon salt
½ teaspoon ground black pepper
water to cover
oil for frying

Steps:

Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes. Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 1.8 g, Cholesterol 61.6 mg, Fat 45.4 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 10.5 g, Sodium 1586.6 mg