Liver Sauce for Lechon “B”
Liver Sauce for Lechon
1 whole pig’s liver, roasted
1 cup or more water
1 head garlic, minced and browned in
4 tablespoon lard
1/4 cup vinegar
1/4 cup sugar
1/4 cup bread crumbs
1 tsp. black pepper
salt to taste
1 tbsps. chopped onion
Procedure:
Pound or gring the pork liver. Add the water and strain. Saute onion. Add liver, bread crumbs, vinergar, salt ans dugar. Add the browned garlic and lard. Season with pepper, cook until thick.