Lechon Sauce | Made from Scratch!

Mulligan plug batting DTOs my putting cooking I'm Chris Urbano and I'm showing you how to cook and discover and enjoy Filipino food wherever you are in the world today we're doing a dish that you would find at the Fiesta table so you know your Fiesta in the Philippine province and they have the whole roast suckling pig I'm not cooking the pig I need a bigger kitchen for that and I need like a roasting pit but I'm gonna show you how to make the liver sauce that is commonly served with Philippine let's Sean I can be served with any type of roast pork so this is a liver sauce and you know you can get this in a store-bought variety but what I find when you look at the ingredients it's mostly salt and sugar and water and a bunch of chemicals that are in there right if you make this at home yourself using real ingredients you can really control the quantity of sugar and salt that's going in there as well as making a richer more robust sauce that I guarantee you'll taste better than anything that they'll tell you from the supermarket so I'll show you step-by-step how to do this from scratch there are a few shortcuts you can take when when when making this recipe but we're gonna do it the classic way and I think with the you know recent focus on sustainable eating you know people are more interested in recipes that utilize the the whole animal you know so you're not wasting some of that meat that's been created so you know I think a liver sauce and learning how to pair that with food it's a really great way to cook you know in the modern age so let's get into this recipe the first thing you got to start off with to make a liver sauce is of course your liver right so we've got you know not your personal liver hopefully from another animal I've got a knife here and I've got two types of liver that we're gonna use today so you know you don't have to you could just do it with pork lay but you could just do it with chicken liver but hey I'm shooting this for all of you today so we're gonna use both and make it a bit more decadent so it's on a manual pork liver that's what it looks like I'm gonna get my hands a little bit dirty here you pull that out it's kind of a spongy heavier than it looks kind of consistency and I'll just cut that into a few chunks and I've got here a pot of boiling water I'm gonna put it straight in there along with a few pieces I cut earlier and over here I have the the chicken liver so they're obviously a lot smaller than the other pork liver these have been pre chopped that's what I full chicken liver looks like if you're wondering what to look for in the supermarket and I'll add that in with my pork liver deters is on caldiero now I'm just gonna blanch this so probably boiling for about five minutes tops I would think should be enough so that there doesn't need to be fully cook will be simmering them again later on so they'll complete the cooking process there if they're not totally cool so you know just blanch quickly so didn't I own our team on our livers for about five to six minutes they're nicely blanched now that's how they look you know when I take them out of the water I'm just gonna transfer them to a mixing bowl over here so to this liver doctor in Athena I think suka so I've got my pudding cooking own homemade spice vinegar that I like to use I'll just measure out we're gonna do about 2/3 of a cup and I'm gonna add this I'll just check as I as I whisk it I've got a stick blender here you could use a food processor as well but I really prefer stick blenders in the kitchen I just think they're the most versatile kitchen implement you can find you can blend straight in a pot straight in here all right so a little bit of vinegar first this is when you want to wear an apron in cooking this is exactly the moment that something like this comes in handy so you don't get covered in blended liver okay so that's what we have there so and you'll see I sort of pulsed at first on those big pieces of liver just to break them up and then it's a lot easier once they've been already a little bit pulverized to get it into a nice smooth consistency and what we have here this could also be the basis of pate which is the addition of a few different ingredients you could very quickly make a pate out of this so if you ever have too much for your sauce that's something you can do with the leftover I think if you're making anything to do with livers you might as well you know get a couple of meals out of it nothing next step we're going to add in young mong-ryong subbu yes into a hot kawali Philippines has two types of main cooking pan we have the qawalli which is normally a you know flat bottom like the frying pan and in the caldera which is more like a sauce pan for anyone who's wondering what quale and caldiero are and what are the difference and I have some cooking oil here but I'm not going to use it because I'm cooking on some really nice non-stick pans at the moment which don't actually require any cooking oils so I'll try and keep my liver sauce a little bit more healthy so I think bounciglius just until it starts to give off that fragrant smell and as I can now smell it in my nose I'm going to start adding some of our other ingredients so Marin peyote PO first will of course do our blended livers with vinegar [Music] we have some soy sauce next is some brown sugar I wish tend to add when I'm adding my salt or my sugar and add less munna and then later I add a bit more if I think it's still cool on you know you can always add more but you can't take it out right so I'm just gonna do about it maybe a tablespoon and a half okay next we're gonna put in some water and some chicken stock so what I'll do I mean obviously the nicest is if you can pre prepare your chicken stock from scratch however you know if you're gonna take a bit of a short cut and use a chicken stock powder I don't really like using chicken stock powder I think a lot of people who follow the show know how I feel about particularly chemical additives in food so you can find some umaña chicken stock powder now a lot on our ingredients so what I mean by that is when you look at the in the ingredient on the back you'll see that it's comprised of dehydrated vegetables it has real chicken in it and it doesn't have all of this sort of list of chemicals monosodium glutamate or msg that's the main flavor enhancer typically used in stock cubes so you can find stock products that don't contain any of that and that's what I would recommend to use and what I would use in my cooking if I take that shortcut now I'm just checking the consistency before I move on to the next step just to make sure I'm happy with the amount of water that's gone in here if it needs more or less but I think it's about right we're gonna thicken this a little bit you know boiling some of it off and using bread crumbs and then of course we'll add a little bit of pepper and bay leaves to the mix as well while it simmers and maybe a pinch or two of salt so it doesn't look particularly appetizing but I sure this is going to be delicious when it's ready okay so nice simmer now young liver sauce for about you know five to seven minutes and it's starting to thicken a little bit and to further thicken the sauce still a little bit too runny than what we'd like we're gonna use some bread crumbs I'm using a store-bought bread crumb today but of course if you have some old panda style or something in the Philippines you can reach that up in a food processor or any any bread crumbs will do and again just add these slowly a little bit at a time so you don't get the consistency too thick head only gonna need to add any more bread crumbs to that I'm gonna put in a few whole peppercorns just for visual and a little pop of pepper here and there in the sauce not too many and of course you know you always want to taste it before you take it off the heat just to make sure you're happy with the flavor it's actually amazing to try this liver sauce after trying the the store-bought ones because it's just so much more thick and and robust and rich right really a different experience altogether I'm gonna do a little bit more sugar in mine and actually think I will go in with a little bit more water [Music] [Music] okay to think man I'm not in an acting liver sauce with all of those good fresh real ingredients in it and I did manage to find some of the info out on the street they were selling it out there so here we go I mean it's richer than you couldn't believe from that like super sauce are up to support the import because you know lien PO doesn't have a lot going on and then it's pork it's comfort food its fatty but I think if I was gonna make this again I would probably do even just one type of liver sauce like this is kind of something I could only once per year maybe that's why Fiesta doesn't happen that often right it's that rich that you're just like you want to keep anything at but you're like oh my god this is just so consuming of my palate it's some sweet very very savory and the liver just makes everything taste rich you know I definitely recommend trying this don't do it more than once here this might be a Christmas Eve recipe if you're really gonna go for it from scratch or you can also make a thinner sauce a thinner lighter one use you know less liver if you like it a bit thinner and if you like watching Filipino food cooked learning about it discovering how to enjoy this cuisine at home then follow the show you can check out my floating cooking calm and of course subscribe to the channel leave a comment below of what you'd like me to cook next I'm Chris Urbano I'm looking forward to see you guys next time and don't be shy leave a comment love hearing from you alright bye now you

Channel: undefined

Views: 4,258

Rating: 4.8496242 out of 5

Keywords: Lechon, Lechon Sauce, Lechon Sauce Recipe, How to make lechon sauce, How to make lechon sauce from scratch, Filipino Food, Filipino cooking, Pinoy Sawsawan, Pinoy Dipping Sauce

Id: Tc2Q5b9vk6g

Length: 9min 53sec (593 seconds)

Published: Mon Apr 02 2018