Mang Tomas Style Sauce

Name: Mang Tomas Style Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 2 tbsp vegetable oil; 4 garlic cloves, minced; 1 yellow onion, finely diced; 1 cup pork liver spread; 6 tbsp fine breadcrumbs; 1/4 cup cane vinegar; 1/4 cup dark brown sugar; 2 cups water; 1/2 tsp ground black pepper; 1/2 tsp salt

A sweet, savory, and tangy Filipino liver sauce cooked with garlic, onion, vinegar, and breadcrumbs. It is the classic accompaniment for lechon, roasted pork, and fried cuts.

25 minEasyServes 895 cal/serving

FilipinoSauceStovetopStandardLow CarbNut-FreeDairy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-Sodium

Ingredients

2 tbsp vegetable oil
4 garlic cloves, minced
1 yellow onion, finely diced
1 cup pork liver spread
6 tbsp fine breadcrumbs
1/4 cup cane vinegar
1/4 cup dark brown sugar
2 cups water
1/2 tsp ground black pepper
1/2 tsp salt

Instructions

1

Heat 2 tbsp vegetable oil in a saucepan over medium heat.
2

Add 4 minced garlic cloves and 1 finely diced yellow onion and sauté for 3 minutes until soft.
3

Stir in 1 cup pork liver spread and cook for 2 minutes until fully incorporated.
4

Pour in 2 cups water, 1/4 cup cane vinegar, 1/4 cup dark brown sugar, 6 tbsp fine breadcrumbs, 1/2 tsp ground black pepper, and 1/2 tsp salt.
5

Simmer over low heat for 8 to 10 minutes while stirring constantly until sauce thickens.

Questions

Can I make Mang Tomas Style Sauce gluten-free?

Yes. The gluten in this entry is 6 tbsp fine breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Mang Tomas Style Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. It also freezes flat in a bag for up to three months.

Can I halve or double Mang Tomas Style Sauce?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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