Mang Tomas (Filipino Pork Liver Sauce) Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Mar. 26, 2019
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Photo: Josh Bousel
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Recipe Facts

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Active: 30 mins
Total: 30 mins
Makes: 1 1/2 cups

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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, to taste
  • Freshly ground black pepper, to taste

Directions

  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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