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.
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
- 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).
- Add the finely chopped onions and continue stirring for 5 minutes until softened.
- Add the liverwurst or liver spread and stir to incorporate the other ingredients.
- Add the vinegar, sugar, salt, pepper and water, stir and bring to boil over high heat.
- Gradually stir the breadcrumbs into the mixture and reduce the heat to low – medium and continue to cook for 5 minutes or until thickened.
- Season to taste if necessary.
- Remove the finished sarsa ng lechon from the heat and set aside to cool before serving.
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