Sarsa ng lechon


half a kilo of chicken liver pounded

one onion sliced

3 cloves of garlic pounded

3 tablespoons of soy sauce

3 tablespoons of sugar

1/4 cup of vinegar

some cooking oil

2 cups of pork broth

3 tablespoons of cornstarch



In a casserole start by warming up the oil.  Put the garlic and onion.  Sauté them until they become translucide.  Add your pounded chicken liver and continue mixing.  Put some salt and pepper . Pour your pork broth and let it simmer gently for about thirty minutes.  Add the soy sauce and sugar.  Continue mixing.  Pour the vinegar and taste if it needs more sugar or salt.  Then get a laddle of this broth and dissolve the cornstarch before adding it up in your sauce or sarsa.  Mix well to avoid having lumpy part.  Taste and turn off the fire.  It the sauce is too runny add more cornstarch but be sure to dissolve it first on some liquid before adding.  The sauce will thicken more if it stays longer on the stove.  You can also replace the pork broth with chicken broth; This sauce is an all around sauce you can use for lechon, fried pork or chicken or even fried fishes.

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Comments: 8

  1. lourence June 15, 2009 at 4:54 am Reply

    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

  2. Hilda June 15, 2009 at 3:25 pm Reply

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

  3. Mags January 25, 2010 at 8:34 pm Reply

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

  4. finchiestiffler May 29, 2010 at 8:48 am Reply

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

  5. Al Vasquez September 21, 2010 at 1:46 am Reply

    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?

  6. carlos mesina jr October 19, 2010 at 9:19 am Reply

    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

  7. Kim December 10, 2010 at 8:54 pm Reply

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

  8. gerly July 8, 2011 at 10:59 am Reply

    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

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