Mang Tomas (Filipino Pork Liver Sauce) Recipe

Photo: Josh Bousel

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 12 servings
Makes: 1 1/2 cups

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  • 1/4 pound fresh pork liver

  • 2 tablespoons vegetable oil

  • 1/3 cup finely chopped yellow onion

  • 1 1/2 tablespoons 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

  • Freshly ground black pepper, to taste


  1. Place liver in workbowl of a food processor. Pulse until chopped into a fine paste, stopping to scrape down sides of bowl as necessary.

  2. 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.

  3. 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.

  4. 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.

Special equipment

Immersion or regular blender

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Nutrition Facts (per serving)
68 Calories
3g Fat
7g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 68
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 34mg 11%
Sodium 99mg 4%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 3g
Vitamin C 3mg 15%
Calcium 15mg 1%
Iron 2mg 11%
Potassium 43mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)