This recipe appears in:Sauced: Mang Tomas (Filipino Pork Liver Sauce)
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 1/4 pound fresh pork liver
- 2 tablespoons vegetable oil
- 1/3 cup finely chopped yellow onion
- 1 1/2 tablespoon minced garlic (about 4 medium cloves)
- 1 1/2 cups water
- 1/3 cup white vinegar
- 1/4 cup brown sugar
- 1/3 cup bread crumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Place liver in workbowl of a food processor. Pulse until chopped into a fine paste, stopping to scrape down sides of bowl as necessary.
Heat oil in a medium saucepan over medium-high heat until shimmering. Add in onion and cook until softened, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.
Add in liver paste and stir to combine. Add in vinegar and sugar and stir until sugar has dissolved. Stir in water and bring to a boil. Stir in bread crumbs, reduce heat to a simmer, and cook until slightly thickened, about 5 minutes.
Puree sauce with immersion blender, or transfer to a regular blender, and blend until smooth. Season with salt and pepper to taste. Let cool and serve or store in an airtight container in the refrigerator for up to a week.