I hosted a simple dinner with new friends about a month ago and roasted 3 whole chickens. Potluck kami… so I ended up with massive left-overs. Don’t wanna be eating the same dish for days so I thought about paksiw na lechong manok. Perfect! Problem is… I don’t have Mang Tomas lechon sauce. Having no time to buy, I googled “how to make lechon sauce” and ended up reading Marketman’s recipe. Lechon sauce from scratch – fabulous!
I first tried his recipe; replacing cider vinegar with standard mukhasim vinegar and Reno liver spread with a packet of liver pate. Instant sawsawan for fried pork chops. Nice, YUM and chunky. Ubos agad. And so the next day, I decided to use the same recipe but go straight to paksiw na lechong manok.
1/2 cup vinegar
2 cups of water
1/3 cup of toasted bread crumbs
1/3 cup of Muscuvado sugar
1/4 cup of soy sauce
Freshly ground black pepper
2 Bay leaves
Left-over whole roasted chicken, chopped into bite pieces
In a bowl, mix all the above ingredients except garlic, onions, breadcrumbs, bay leaves and of course, the roasted chicken. Set aside.
Heat oil in a pan. Fry garlic until golden brown. Add in onions and saute for a couple of minutes. Pour in the liver mixture and throw in your left-over roasted chicken. Simmer for about 10 minutes, stirring occasionally before adding breadcrumbs. Simmer until sauce thickens. Quoting the Marketman… Don’t make it too thick, it continues to thicken as it cools.