Tuesday, October 8, 2013

Aling Ruthi's Sarsa ng Lechon

Last weekend I decided to cook "lechon kawali" (pan-roasted pork) for lunch. Lechon is a Filipino dish and one of my comfort foods. The lechon kawali part was easy-breezy. But without the "sarsa ng lechon" (liver sauce), it's just fried pork.
However, when we talk about "lechon", we always talk about Mang Tomas Sarsa ng Lechon too. Yes, those two are inseparable. They are married to each other. Too bad, we ran out of Mang Tomas so the Left-Over Diva went to the rescue.
I made my own sarsa ng lechon out of Reno liver spread.
In a sauce pan, I mixed half a cup of cane vinegar, half a cup of brown sugar 2 tablespoons of oyster sauce, 1/4 teaspoon of garlic salt and 1/4 teaspoon of garlic pepper. Then I opened 3 cans of Reno Liver Spread which I brought home when I went home last summer of 2012.
I brought to boil the mixture until everything is incorporated and thickened.
And serve it with my lechon kawali and fried tofu with my cucumber atsara as sidings to further boost my appetite. The verdict --- it's better than Mang Tomas' according to Medy. Sorry! LOL


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2 comments:

betchai said...

yummy! invite me please!

kulasa zen said...

Oh my I am super craving here now Ruthiiiii hahahaha I got to have some mang tomas in the kitchen now or else I could go crazy hahaha