Mang Tomas Lechon Sauce Recipe Homemade (Filipino Gravy)
This is a lechon sauce, aka Filipino gravy, that is similar to Mang Tomas lechon sauce, but elevated with flavor, rich, and fresh, real, natural ingredients.
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Servings: cups
Calories: 595kcal
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.
Nutrition
Nutrition Facts
Mang Tomas Lechon Sauce Recipe Homemade (Filipino Gravy)
Amount per Serving
Calories
595
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Trans Fat
0.3
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
325
mg
108
%
Sodium
640
mg
28
%
Potassium
608
mg
17
%
Carbohydrates
71
g
24
%
Fiber
3
g
13
%
Sugar
28
g
31
%
Protein
31
g
62
%
Vitamin A
19994
IU
400
%
Vitamin C
8
mg
10
%
Calcium
129
mg
13
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.