2 pounds roast pork butt ( leftover pork roast maybe used) cut into cubed
2 cups lechon sauce (Mang Tomas all purpose sauce or lechon sauce)
1 teaspoon thyme
1 teaspoon oregano
3 bay leaves
5 cloves garlic, minced
1 cup vinegar
4 tablespoons soy sauce
salt and freshly ground pepper to taste
1 tablespoon peppercorns
4 tablespoons brown sugar
Mix all ingredients in a large non stick or nonaluminum pot. Boil and simmer for about 2 hours.
*Lechon Sauce*
1/2 pound chicekn liver or 1 cup liver paste
1/2 cup apple cider vinegar
1 cup bread crumbs
3 ablespoons finely minced garlic
1 cup finely minced onion
salt and freshly ground pepper to taste
3 tablespoons brown sugar
In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer ( about 20 minutes) over moderate heat. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a strainer
