There's never enough sauce for the lechon. So we've made this homemade sarsa recipe so you never have to deal with dry pork.
Lechon will always be a beloved staple in Filipino celebrations, however, the sarsa—well, it runs out fast. We share the same sentiment. You can only do so much with a pig's liver for the lechon sauce that's bound to be devoured ASAP.
That doesn't mean we have to suffer from dry, sarsa-less roast pork. Our homemade sarsa recipe has that salty-savory accent perfect for your lechon. You can even use it when cooking paksiw after all the lechon-eating madness is over, just add the amount of ingredients.
In a pan over medium heat, add the oil.
Cook onion and garlic until soft, then add liver spread and toast for 5 minutes.
Whisk in water, liquid seasoning, and vinegar. Season with salt and pepper to taste.
In a bowl, make a slurry by mixing together 1 tbsp cornstarch and 1 tbsp water. Add in slurry and breadcrumbs to the sauce and cook until thickened.
Remove from heat then pour into blender or food processor. Blend until smooth then transfer to a container.
Serve immediately or store in the fridge for up to a week.
