How To Make Special Lechon/Litson Sauce Easily Recipe & Tutorial

Lehon one of the most iconic Filipino meat dishes cooked in blazing hot coal and is usually served during important family occasions and gatherings such as Barrio Fiesta's , Birthday Parties , Weddings , Holidays , Graduations and etc. Meat used for Lechon can either be Pork, Chicken , Beef, Buffalo and sometimes goat. In the Philippines you can never eat a Lechon without its special sarsa or dipping sauce because it already part of our culture and tradition. This special Lechon Sauce/Sarsa recipe that I will be teaching how to cook has that distinct authentic flavor due to the flavorful spices that we will be using. Try out this easy Lechon/Litson Sarsa Recipe for yourselves and tell us what you think. How To Make Special Lechon/Litson Sauce Easily Recipe & Tutorial Ingredients we need: 1/2 kg pork liver 2 cups water or more 1/3 cup onions, minced 2 tbsp garlic, minced 3 tbsp lard to saute the onions and garlic 1/3 cup vinegar 1/3 cup brown sugar 1/3 cup bread crumbs (toasted and crumbled) 1 tsp ground black pepper salt to taste Step by Step Cooking Procedures: 1.)Broil the pork liver until it's half done, then grind or chop very finely. 2.)Add water and squeeze the extract through a cheesecloth/regular strainer will do. 3.) Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt. 4.) Simmer in a pan over medium heat until thick and the liver is thoroughly cooked. 5.) Add the ground pepper last. 6.)Viola! You're done so grabbed that Lechon and start dipping. Check out Pinoy Cookbook's other dipping sauce recipe's.

Lechon one of the most iconic Filipino meat dishes cooked in blazing hot coal and is usually served during important family occasions and gatherings such as Barrio Fiesta's , Birthday Parties , Weddings , Holidays , Graduations and etc. Meat used for Lechon can either be Pork(Baboy), Chicken(Manok) , Beef(Baka), Water Buffalo(Kalabaw) and sometimes goat(Kambing).

Now due to Filipino ingenuity this dish sprouted many variations like Lechon Kawali and Lechon Paksiw.

Lechon / Litson Sarsa Sauce Recipe

In the Philippines you can never eat a Lechon without its special sarsa or dipping sauce because it already part of our culture and tradition. This special Lechon Sauce/Sarsa recipe that I will be teaching how to cook has that distinct authentic flavor due to the flavorful spices that we will be using.

Try out this easy Lechon/Litson Sarsa Recipe for yourselves and tell us what you think.

How To Make Special Lechon/Litson Sauce Easily Recipe & Tutorial

Ingredients we need:

• 1/2 kg pork liver

• 2 cups water or more

• 1/3 cup onions, minced

• 2 tbsp garlic, minced

• 3 tbsp lard to saute the onions and garlic

• 1/3 cup vinegar

• 1/3 cup brown sugar

• 1/3 cup bread crumbs (toasted and crumbled)

• 1 tsp ground black pepper

• salt to taste

Step by Step Cooking Procedures:

1.)Broil the pork liver until it's half done, then grind or chop very finely.
2.)Add water and squeeze the extract through a cheesecloth/regular strainer will do.
3.) Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt.
4.) Simmer in a pan over medium heat until thick and the liver is thoroughly cooked.
5.) Add the ground pepper last.
6.)Viola! You're done so grabbed that Lechon and start dipping.

Check out Pinoy Cookbook's other dipping sauce recipe's.