Lechon Liver Sauce

Ingredients:

• 1/8 Cup liver paste
• 4 tablespoons coconut vinegar or other vinegar
• 1 ½ Cups water
• ½ Cup sugar
• ¾ teaspoon ground black pepper
• 2 tablespoons cooking oil
• 1 head garlic, minced
• 8 pcs. Sibuyas tagalog or shallots, sliced fine
• 4 - 6 tablespoon bread crumbs, dispersed in 1 Cup water
• Kasubha ( wild saffron fried in hot oil or 1 bay leaf, optional )

Procedure:

1. Mix liver paste, 1-½ Cup water, bread crumbs, sugar, ½ kasubha, laurel, salt, pepper. Blend well and set aside.
2. Saute garlid in cooking oil. Add onions, and fry until tender . Add the liver mixture. Boil without stirring.
3. Do not cover the saucepan. Add bread crumbs dispersed in 1 cup water. Cook ‘till it thickens.
4. Serve topped with the rest of the crisp brown garlic and fried kasubha.

Kain Tayo! Enjoy Your Meal ! Guten Appetit! Bon Appetit!