This Mang Tomas Lechon Sauce recipe Homemade version, aka Filipino gravy, is a beloved Filipino sauce often served with roasted pork (lechon) but versatile enough to pair with many other dishes. This is a healthy, natural, and much better version with real food ingredients. It’s a staple on Filipino tables with it’s lip-smacking tangy and savory combination. Since there is a Mang Tomas lechon sauce banned, natural and easy is the best way to go for your next gathering!
Table of contents
What is Mang Tomas Lechon Sauce?
Mang Tomas Lechon Sauce is a rich, savory, and slightly sweet sauce that has become synonymous with Filipino lechon (roast pork).
The commercial version of Filipino gravy, originally created by Mang Tomas Apacible in the Philippines, is a smooth, brown sauce with hints of garlic, vinegar, and a touch of sweetness.
NOTE: It’s been confused to have liver, but actually, there is ZERO liver in the Mang Tomas brand of lechon/all purpose sauce.
It’s similar to sarsa ng lechon, a traditional Filipino sauce served alongside roasted meats, but has evolved over time to become a beloved condiment used on a variety of dishes beyond lechon, like fried chicken, barbecue, and crispy pork belly (lechon kawali).
Is Mang Tomas Lechon Sauce Banned?
The old version of Mang Tomas Lechon Sauce is banned by the U.S. FDA, but there have been some discussions and confusion due to it’s availability in some stores. This is mostly due to selling the leftover inventory.
In addition, if they reformulate and remove the carcinogenic ingredients, it may be back on shelves at a reasonable price before you know it.
It is said that the new version is already on it’s way back to the United States.
As of now, BE AWARE, that Mang Tomas Lechon Sauce or Mang Tomas All Purpose Sauce is being sold for up to $45 in some stores!! It is insane. While we feel sentimental about this lechon sauce, the price gouging has started and whatever you can get your hands on will cost ten times more than it should.
- Misconception Over Ingredients: Many assume it contains pork liver, as it was originally a liver-based sauce, but the commercial version marketed as “All-Purpose Sauce” actually doesn’t contain any animal liver. The ingredients of the brand use soy proteins.
- Health and Labeling Concerns: Some consumers raised questions about preservatives and additives, which sparked concerns over labeling and ingredient transparency.
- Vegan Label Controversy: Although Mang Tomas has vegan-friendly ingredients, its connection to traditional lechon sauce has led to misunderstandings about whether it’s suitable for vegan diets.
- Distribution Issues: In some regions, Mang Tomas can be harder to find and much more expensive due to import regulations and tariffs, but this is related to distribution rather than a ban.
History and Origins
The history of lechon sauce goes hand in hand with the tradition of roasting whole pigs in the Philippines, dating back to pre-colonial times. Lechon was (and still is) served during festive gatherings, weddings, and holidays, and traditionally accompanied by a sauce that balances its rich, fatty flavors.
Actually, I had a whole lechon at my wedding!
Mang Tomas, a popular commercial brand, has taken this traditional sauce to new heights. Eventually, the sauce became popular in households due to its versatility, now commonly used in everyday Filipino meals as “Filipino gravy”.
Ingredients
To make this homemade-style of natural Mang Tomas lechon sauce, you’ll need a combination of savory and slightly sweet ingredients. Here’s what you’ll need:
- 1 cup pork liver (fresh or canned, for traditional flavor)
- 2 tablespoon oil (for sautéing)
- 5 cloves garlic (minced)
- 1 small onion (chopped)
- 3/4 cup breadcrumbs (for thickening)
- 1 cup pork broth or chicken broth (adjust for desired consistency)
- 1 1/2 tbsp cornstarch
- 1/4 cup cane vinegar (for tanginess and must use Filipino cane vinegar)
- 1 tablespoon soy sauce (adds umami and depth)
- 4 tablespoons brown sugar (adds sweetness)
- ½ teaspoon ground black pepper – add more or less to taste
- Salt to taste
Equipment
- Saucepan: For cooking the sauce ingredients.
- Food Processor: To puree the sauce for a smooth texture.
- Whisk: For stirring and ensuring everything is well-mixed.
- Wire Mesh Strainer : To strain the sauce for an extra-smooth texture.
- Big Bowl – To strain the sauce through.
- Spoon – To push the sauce through the strainer.
- Glass Container – for storing
Instructions
- Prepare the Liver: Chop into small pieces. Set aside.
- Sauté Aromatics: In a saucepan, heat the oil over medium heat. Add the garlic and onion and sauté until the onion becomes translucent and the garlic is fragrant.
- Cook the Liver: Add the liver to the pan and cook for about 5-7 minutes or until fully cooked through. Stir occasionally with a whisk to prevent burning, but do not move it too much so it can sear a little.
- Blend the Sauce: Transfer the liver, garlic, and onion mixture to a food processor. Mix the broth with the cornstarch, then pour that into to the food processor. Pulse and blend very well, until smooth.
- Simmer the Sauce: Pour the blended mixture back into the saucepan. Add the breadcrumbs, vinegar, soy sauce, brown sugar, and black pepper. Stir to combine and bring the mixture to a high simmer for one minute, stirring, then reduce to a gentle simmer over low heat.
- Adjust Thickness and Flavor: Allow the sauce to low simmer for 8-10 minutes, stirring occasionally to prevent it from sticking to the pan. Adjust the consistency by adding more water if it’s too thick. Taste and add salt as needed.
- Strain the Sauce: Once the sauce has reached your desired consistency and flavor, remove it from heat. Strain it through the wire mesh strainer and use the back of the spoon to help push it through. Expect lots of pieces to be leftover in order to make a smooth sauce. Repeat if desired. I find two times through the strainer is very nice.
- Serve: Serve the smooth and freshly made lechon sauce, or store in a glass sauce jar.
Notes
- Smoothing: Strain the sauce before serving to remove any remaining bits of liver or breadcrumbs.
- Cane Vinegar is a Filipino vinegar that is a must for this recipe.
- Alternative to Liver: If you prefer a vegetarian option, try using mushrooms or skip the liver entirely and increase the breadcrumbs or cornstarch by one tablespoon for thickness.
- Balancing Flavors: Adjust sugar and vinegar levels to your taste preference. More sugar will make it sweeter, while more vinegar will give it a tangier kick.
- Fresh Ingredients: Be sure to select the freshest ingredients and use fresh garlic.
- Consistency: Add water or broth to thin if you prefer.
Add-Ins and Variations
- Spicy Version: Add a chopped red chili pepper like siling labuyo or Thai red chili.
- Miso: Add a teaspoon of miso paste for a twist of umami that complements the liver’s flavor.
- Vegan Option: Swap the liver for blended mushrooms and adjust seasonings accordingly. Use a vegetable broth instead of water for more depth.
- Fruity Twist: Try adding a spoonful of pineapple juice or apple juice for a hint of fruitiness, which pairs nicely with savory flavors.
How to Serve Mang Tomas Lechon Sauce
Mang Tomas Lechon Sauce is incredibly versatile and complements many dishes beyond lechon. Here are some ways to serve it:
- With Lechon: Serve as a dipping sauce with traditional lechon or lechon kawali (crispy pork belly).
- With Fried Foods: It’s fantastic as a dip for fried chicken, lumpia (Filipino spring rolls), and even crispy tofu.
- Over Rice: Drizzle the sauce over steamed rice for a quick flavor boost.
- As a Gravy Substitute: Use it as a gravy for meats or vegetable roasts to add a Filipino twist to classic Filipino dishes.
- Dipping Tray: Add Japanese BBQ Sauce, Spicy Sweet Mae Ploy Chili Sauce, and some Korean BBQ Sauce to a whole dipping selections tray for party time deliciousness!
Questions
Can I make this sauce ahead of time?
Yes, this sauce can be made in advance and stored in an airtight container in the refrigerator for up to a week. Reheat it on low heat, adding a bit of water if it thickens too much.
Why is there pork liver if Mang Tomas doesn’t use pork liver?
The added protein adds robust flavor that pairs well with lechon and other bold meat dishes. The brand uses plant protein while for fresh ingredients in this recipe, the liver adds a delicious Filipino flavor.
What’s a good substitute for pork liver?
If you don’t have pork liver, chicken liver can be used for a similar taste. For a vegetarian option, you can try mushrooms or simply skip the liver for a lighter sauce.
Can I freeze the sauce?
Yes, lechon sauce can be frozen for up to three months. Thaw it in the refrigerator overnight and reheat it on the stovetop before serving.
This homemade Mang Tomas Lechon Sauce brings a classic Filipino flavor to your kitchen with a few simple ingredients. Whether you’re pairing it with lechon or using it as a flavorful dip, this sauce offers a rich and savory taste that complements a variety of dishes.
Enjoy experimenting with add-ins to make it your own, and savor the taste of the Philippines in every spoonful!
Mang Tomas Lechon Sauce Recipe Homemade (Filipino Gravy)
Equipment
- saucepan
- wire mesh strainer To strain the sauce for an extra-smooth texture.
- Big Bowl To strain the sauce into.
- Spoon To push the sauce through the strainer.
- glass container for storing
Ingredients
- 1 cup fresh pork liver
- 2 tablespoon oil for sautéing
- 5 cloves garlic
- 1 small onion chopped
- 3/4 cup breadcrumbs
- 1 cup pork broth or chicken broth adjust for desired consistency
- 1 1/2 tbsp cornstarch
- 1/4 cup cane vinegar Filipino vinegar
- 1/2 tablespoon soy sauce
- 4 tablespoons brown sugar
- ½ teaspoon ground black pepper add more or less to taste
- Salt to taste
Instructions
- Prepare the Liver: Chop into small pieces. Set aside.1 cup fresh pork liver
- Sauté Aromatics: In a saucepan, heat the oil over medium heat. Add the garlic and onion and sauté until the onion becomes translucent and the garlic is fragrant.2 tablespoon oil, 5 cloves garlic, 1 small onion
- Cook the Liver: Add the liver to the pan and cook for about 5-7 minutes or until fully cooked through. Stir occasionally with a whisk to prevent burning, but do not move it too much so it can sear a little.
- Blend the Sauce: Transfer the liver, garlic, and onion mixture to a food processor. Mix the broth with the cornstarch, then pour that into to the food processor. Pulse and blend very well, until smooth.1 cup pork broth or chicken broth, 1 1/2 tbsp cornstarch
- Simmer the Sauce: Pour the blended mixture back into the saucepan. Add the breadcrumbs, vinegar, soy sauce, brown sugar, and black pepper. Stir to combine and bring the mixture to a high simmer for one minute, stirring, then reduce to a gentle simmer over low heat.3/4 cup breadcrumbs, 1/4 cup cane vinegar, 1/2 tablespoon soy sauce, 4 tablespoons brown sugar, ½ teaspoon ground black pepper
- Adjust Thickness and Flavor: Allow the sauce to low simmer for 8-10 minutes, stirring occasionally to prevent it from sticking to the pan. Adjust the consistency by adding more broth or water if it’s too thick. Taste and add salt as needed.Salt to taste
- Strain the Sauce: Once the sauce has reached your desired consistency and flavor, remove it from heat. Strain it through the wire mesh strainer and use the back of the spoon to help push it through into a bowl. Expect lots of pieces to be leftover in order to make a smooth sauce. Repeat if desired. I find two times through the strainer is very nice.
- Serve: Serve the smooth and freshly made lechon sauce, or store in a glass sauce jar.
Notes
- Smoothing: Strain the sauce before serving to remove any remaining bits of liver or breadcrumbs.
- Cane Vinegar is a Filipino vinegar that is a must for this recipe.
- Alternative to Liver: If you prefer a vegetarian option, try using mushrooms or skip the liver entirely and increase the breadcrumbs or cornstarch by one tablespoon for thickness.
- Balancing Flavors: Adjust sugar and vinegar levels to your taste preference. More sugar will make it sweeter, while more vinegar will give it a tangier kick.
- Fresh Ingredients: Be sure to select the freshest ingredients and use fresh garlic.
- Consistency: Add water or broth to thin if you prefer.
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