No lechon (whole roasted suckling pig) is complete without a side of the sweet and vinegary sarsa ng lechon. The sauce also pairs well with lechon kawali (crispy pork belly) and serves as a contrast to the savory salt flavors of roasted pork. I remember my dad laboring over this sarsa to make sure that the taste was balanced and served as a complement to the lechon that my uncle would bring to family gatherings.

Ingredients

2 tbsp | 30 ml of vegetable oil
8 garlic cloves, crushed
½ onion, finely chopped
3½ oz | 100 g of liverwurst or liver spread
⅓ cup | 80 ml of palm or apple cider vinegar
¼ cup (firmly packed) | 55 g of muscovado or dark brown sugar
3 tsp | 18.25 g of salt flakes
1 tsp | 2.4 g of pepper
⅓ cup | 35 g of dry breadcrumbs
1½ cups | 375 ml of water

Preparation

1. Heat the vegetable oil in a saucepan over medium heat (it is hot enough when you see the oil shimmering) add the crushed garlic and cook for 30 seconds or until fragrant (the color will be a light brown).
2. Add the finely chopped onions and continue stirring for 5 minutes until softened.
3. Add the liverwurst or liver spread and stir to incorporate the other ingredients.
4. Add the vinegar, sugar, salt, pepper and water, stir and bring to boil over high heat.
5. Gradually stir the breadcrumbs into the mixture and reduce the heat to low – medium and continue to cook for 5 minutes or until thickened.
6. Season to taste if necessary.
7. Remove the finished sarsa ng lechon from the heat and set aside to cool before serving.