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Saturday, April 23, 2016

Lechon sauce

How to make Lechon sauce recipe - By Gene Gonzalez

1 1/2 cups charcoal-grilled and diced liver
1/2 cup vinegar
1/2 cup water
4 tbsp. oil
garlic, minced
1/3 cup chopped onions
1 tsp. soy sauce
7 tbsp. sugar
1 tbsp. salt
1/3 cup bread crumbs
1/2 tbsp. crushed luyang dilaw (turmeric)

1. Blend/Osterize liver until fine. Add vinegar and continue blending.

2. Add water and mix. Strain mixture to extract juice.

3. Heat oil in a pan. Sauté garlic and onions.

4. Pour liver juice into a pan and add pepper, soy sauce, sugar, salt and bread crumbs.

5. Add a little water to dilaw na luya and strain.

6. Pour liver juice into suace. Reduce. Add sampaloc puree (optional).
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