Mang Tomas (Filipino Pork Liver Sauce) Recipe
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__05__20120522-207505-mang-tomas-17a4fa2baaa440d6ab2996df0b0a832e.jpg)
Recipe Facts
Ingredients
-
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
-
Freshly ground black pepper, to taste
Directions
-
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.
Special equipment
Immersion or regular blender
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
68 | Calories |
3g | Fat |
7g | Carbs |
3g | Protein |
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. |