Lechon Sauce (Pork Liver Sauce)

An authentic Lechon sauce would use real pork liver, but, Yuck!, who wants to deal with that.  So this recipe uses a canned liver spread which makes it so much easier to prepare.  Try this sauce with your next pork roast or with Filipino style crispy pork belly.

Lechon Sauce (Pork Liver Sauce)

1 9-ounce can Reno liver spread

1 small onion, peeled and chopped

3 cloves garlic, peeled and minced

3/4 cup vinegar

3/4 cup brown sugar

2/3 cup breadcrumbs

3 cups water

1 tablespoon salt

1/4 teaspoon pepper

2 tablespoons oil

In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic.

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 liver pate and 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.

Note:  Reno liver spread is a product from Brazil and can be found from several Internet sources.