Friday, November 01, 2013

Grilled Liver & Red Wine Sauce for Lechon

½ kl Pork liver
2 tbsp. Unsalted butter
1 tsp Garlic, minced
2 tbsp. Onion, minced
1 ½ c. Red wine
½ cup White vinegar
½ cup      Water
½ cup White sugar
Salt and pepper, to taste


Grill the pork liver until medium doneness.  Coarsely chop liver and saute in butter, garlic and onion.

Add the red wine and simmer for 3 minutes

Add vinegar, water and sugar and continue simmering another minute.  Season with salt and pepper.

Pour into blender and process until smooth.  Strain.  Keep warm.

Serve this sauce with Lechon

To prepare:

Slice the lechon into 1 inch slices with a serrated bread knife and allot about 2 – 3 slices of lechon per person.

Place in the center of a plate and drizzle the liver sauce around it.