Comments on: Sarsa ng lechon

By: gerly

gerly — Fri, 08 Jul 2011 08:59:34 +0000

Hi.I do have lechon manok business..I want to improve it more,how can i make it golden brown and i want ot give free atchara,how can i make a deliciuos achara

By: Kim

Kim — Fri, 10 Dec 2010 18:54:44 +0000

regarding this recipe, shall i grill or boil the chicken liver before pounding it. thanks.

By: carlos mesina jr

carlos mesina jr — Tue, 19 Oct 2010 07:19:53 +0000

recipes: 1 kilo atay ng baboy, 1 kilo sibuyas tagalog, 1/2 kilo bawang, 4 kilo asukal puti, 3 bote suka, 2 lata gatas malabnaw 2 gatas malapot,10 balot hacovina, paminta durog 1 tablespoon,kasuba 1 guhit, 4 table spoon asin, mantika…………………. ito ay para sa 1 buong baboy na lechon…ihawin ang atay dikdikin ng pino tubigan at salain hanggang maubos ang atay itabi. dikdikin ang bawang,sibuyas at hacovina itabi. ibusa ang 1/2 bawang 1/2sibuyas 1/2kasuba itabi. gisahin sa mantika ang bawang,sibuyas at kasuba,ihalong lahat ang sahog haluin hanggang lumapot.tikman kung kulang sa asin..lutuin ito sa malaking kaldero…para sa iyo ito lourence

By: Al Vasquez

Al Vasquez — Mon, 20 Sep 2010 23:46:52 +0000

Researching the history of the word “sarsa” because in my maternal grandmother’s family they used the word for what most people say “salsa.” Her family was from New Mexico dating back to the early 1600′s. Any ideas?

By: finchiestiffler

finchiestiffler — Sat, 29 May 2010 06:48:06 +0000

we use pork liver for litson baboy, chicken liver is best for litson manok..

By: Mags

Mags — Mon, 25 Jan 2010 18:34:19 +0000

well Hilda, sarsa ng lechon IS made of chicken liver..

By: Hilda

Hilda — Mon, 15 Jun 2009 13:25:14 +0000

I heard that putting chopped chicken liver makes sarsa lechon even better!!

By: lourence

lourence — Mon, 15 Jun 2009 02:54:43 +0000

im starting to put up a lechon baboy business. can someone recommend me or give me some tips at sarsa ng lechong baboy, also known as gravy for pig. thank you so much. you can contact me at 09186297100