Mang Tomas (Filipino Pork Liver Sauce) Recipe
Sauces, dips, dressings, and condiments from around the world.
[Photo: Josh Bousel]
- Yield:makes about 1 1/2 cups
- Active time: 30 minutes
- Total time:30 minutes
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.
This Recipe Appears In
Sauced: Mang Tomas (Filipino Pork Liver Sauce)All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT