Lechon Sauce (Liver Sauce)


  • 1/2 pound chicken liver or 1 cup liver pate
  • 1/2 cup apple cider vinegar
  • 1 cup bread crumbs
  • 3 tablespoons finely minced garlic
  • 1 cup finely minced onion
  • Salt and freshly ground pepper to taste
  • 3 tablespoons brown sugar


  1. If using chicken liver, broil the liver until it is half done first and extract the juices by pressing through a sieve or strainer.
  2. In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat.

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