LECHON LIVER SAUCE

LECHON LIVER SAUCE

Ingredients: 1/3 C. liver paste ¾ C. native vinegar or ½ C. other vinegar and ¼ C. water 2-1/2 C. water 1/3 C. bread crumbs ½ C. sugar A pinch of kasubha (wild saffron) 1 Tsp. salt ¾ Tsp. black pepper 2 Tbsp. Cooking oil or lard 1 head garlic, minced 6 pieces Sibuyas Tagalog or shallots, sliced fine

Mix liver paste, vinegar, water, bread crumbs, sugar, kasubha, salt and pepper. Blend well and set aside. Sauté garlic in cooking oil. When brown, remove, leaving half in cooking oil. Add the onions and fry until tender. Add the liver mixture. Boil without stirring. Do not cover the saucepan. Cook till it thickens slightly. Serve, topped with the rest of the crisp brown garlic.