Sauce Recipe for Lechon Manok and Baboy


  • 1/4 tsp Refined salt, iodized
  • 1/4 cup Granulated sugar
  • 1 can Liver spread
  • 1 cup Chilled water
  • 1/3 cup Vinegar
  • 2 tbsp Bread crumbs
  • 2 tbsp Cooking oil
  • 1 tsp Garlic, minced finely
  • 1 tsp Annatto powder
  • 1 pc Onion, chopped
  • 1/8 tsp Ground black pepper


  1. Place liver spread in a bowl. Add water, vinegar, sugar, salt and bread crumbs. Combine well.
  2. Heat cooking oil in a sauce pan. Add garlic and saute until light brown.
  3. Remove from the hot oil and set aside for garnishing.
  4. Add annatto powder and combine with hot oil.
  5. Add onions and saute until transparent. Add liver mixture. Bring to a boil.
  6. Stir mixture until it thickens. Lower heat and simmer, while stirring for another 5 minutes.
  7. Season with salt and pepper.


  • For commercial purpose, uniform weights of dressed chicken should be procured for costing purposes (1.2-1.3kgs)
  • Wash dressed chicken very well before marination.

For meat processing ingredients and training, contact:

Spices & Foodmix House
Nutrition Foundation of the Philippines Bldg.
107 E. Rodriguez Sr. Ave., Quezon City
Tel: (02) 411-1349, 742-0826/7866
Email: [email protected]

source: Ms. Lulu Rivera of UEC, DTI-PTTC

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