Mang Tomas (Filipino Pork Liver Sauce) Recipe – a delicious recipe with pork liver, vegetable oil, yellow onion, garlic, water, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place liver in workbowl of a food processor. Pulse until chopped into a fine paste, stopping to scrape down sides of bowl as necessary.
2
Heat oil in a medium saucepan over medium-high heat until shimmering. Add in onion and cook until softened, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.
3
Add in liver paste and stir to combine. Add in vinegar and sugar and stir until sugar has dissolved. Stir in water and bring to a boil. Stir in bread crumbs, reduce heat to a simmer, and cook until slightly thickened, about 5 minutes.
4
Puree sauce with immersion blender, or transfer to a regular blender, and blend until smooth. Season with salt and pepper to taste. Let cool and serve or store in an airtight container in the refrigerator for up to a week.
207
kcal
Calories
11
g
Fat
17
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/4 pound fresh pork liver, 2 tablespoons vegetable oil, 1/3 cup finely chopped yellow onion, 1 1/2 tablespoon minced garlic (about 4 medium cloves), and more.
Yes, Mang Tomas (Filipino Pork Liver Sauce) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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