Ninas Lechon Sauce Food

LECHON SAUCE

Lechon Sauce image

Provided by Lalaine Manalo

Time 20m

Number Of Ingredients 10

Ingredients

2 tablespoons oil
1 small onion, peeled and chopped
3 cloves garlic, peeled and minced
3/4 cup vinegar
3 cups water
3/4 cup brown sugar
1 tablespoon salt
1/4 teaspoon pepper
1 cup cooked chicken livers, mashed
2/3 cup breadcrumbs

Steps:

In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until softened.
Add vinegar and water and bring to a boil, uncovered, for about 2 to 3 minutes (this to cook off the vinegar).
Add sugar, salt and pepper and continue to cook, stirring until sugar is dissolved.
Add mashed cooked liver and continue to cook, stirring regularly until well-combined.
Add breadcrumbs and cook, stirring well, until sauce is thickened as desired. Remove from heat and allow to cool. Serve as dipping sauce.

LECHON SPECIAL

Lechon Special image

Provided by Food Network

Categories main-dish

Time 3h45m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 pounds pork belly, cut into 6-inch squares
1 gallon vegetable oil, for frying
1/2 cup diced onions
1/2 cup diced tomatoes
1 tablespoon fish sauce
1/2 teaspoon Hawaiian salt
2 tablespoons chopped green onions, for garnish

Steps:

Put the pork belly in a large pot and cover with water. Bring to a boil over high heat and cook until it fork tender, 1 hour 30 minutes.
Place the pork in a strainer and drain to remove all of the water, 30 minutes.
Add the oil to a deep fryer or Dutch oven and heat to medium-high heat. Fry the pork until golden brown, 30 to 45 minutes. (The thicker the slab of belly, the longer it will take to fry.) Transfer to a paper towel-lined plate.
Chop the pork belly into 1-centimeter-square pieces. Toss the pork belly, onions, tomatoes, fish sauce and Hawaiian salt in a medium mixing bowl. Garnish with green onions.

NINA'S LECHON SAUCE

Nina's Lechon Sauce image

It's easy enough to buy ready made lechon sauce from the store but here's a recipe that you can make yourself at home. Serve it with your favorite lechon or lechon manok.

Provided by Mekmolek

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
½ onion, diced
3 cloves garlic, minced
½ cup liver pate, or to taste
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 cups water
1 cup dry bread crumbs
salt and ground black pepper to taste

Steps:

Heat oil in a skillet over medium heat; cook and stir onion and garlic until onion is soft, 5 to 10 minutes. Add liver pate; cook and stir until heated through, about 5 minutes.
Mix apple cider vinegar and brown sugar into pate mixture; cook and stir until sugar is dissolved, 1 to 2 minutes. Add water and bread crumbs; cook and stir until heated through, 2 to 3 minutes. Season with salt and pepper. Remove skillet from heat and cool lechon sauce for 2 to 3 minutes.
Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 20 g, Cholesterol 48.2 mg, Fat 10.8 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 294.2 mg, Sugar 6.3 g

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

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