What is Mang Tomas all purpose sauce used for?

The sauce is addictively tangy and garlicky and perfect not only for roast pork (lechon asado) but also its fried version (lechon kawali) or indeed any fried food that needs a tangy shot of flavor. And with bread crumbs subbing for the thickening power of liver, all-purpose is vegetarian-friendly.

What is Mang Tomas sauce made of?

pork liver
Mang Tomas: Getting to Know the Man Behind the Sauce Made with crushed pork liver, water, sugar, vinegar, breadcrumbs, and a secret blend of spices, this sweet, thick, and tangy sauce is arguably the most versatile condiment in the country.

Does Mang Tomas all purpose sauce need to be refrigerated?

Application: As a sauce for roasts, as well as grilled and fried dishes. May be combined with vinegar to make pork stew traditionally made from roast pork, the popular Filipino dish called Paksiw na Lechon. Refrigerate after opening.

What kind of sauce is Mang Tomas?

lechon sauce
Mang Tomas (Filipino for “Mr. Tomas”) is a condiment brand established by NutriAsia. Its core product is a lechon sauce made without ground liver. Liver was still a listed ingredient in the internationally available Mang Tomás sauce until 2017, but has since been removed from the label.

Is Mang Tomas made of liver?

Mang Tomas (Filipino for “Mr. Tomas”) is a condiment brand established by NutriAsia. Its core product is a lechon sauce made without ground liver. Liver was still a listed ingredient in the internationally available Mang Tomás sauce until 2017, but has since been removed from the label.

What to put Mang Tomas on?

Feel free to pour loads of Mang Tomas sauce on barbecued meat, on plain white rice… bread… on anything edible! You can easily buy the different flavors on Amazon. Or make you own lechon sauce with an easy sarsa recipe.

Do you refrigerate Mang Tomas after opening?

Question: Is it ok not to refrigerate? Answer: Probably better to refrigerate once you open it.

What kind of sauce do you use for lechon?

This lechon sauce recipe is pretty simple as it makes use of a nifty shortcut (or ingredient, I should say) which significantly trims down the effort involved. The secret? Reno, our favorite canned liver pate. Try this recipe with your next batch of lechon kawali and savor the difference of (mostly) from-scratch home-cookin’.

What kind of liver is in lechon sauce?

If you go through its list of ingredients, you’ll find that this popular Filipino condiment is made of bread crumbs among other things but contains no liver at all the way traditional lechon sauce should. Don’t get me wrong here, this post is not a dish against the brand. I love Mang Tomas. I love it with lumpiang shanghai and fried chicken.

How to make lechon sauce with kawaling Pinoy?

Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram! In a sauce pot over medium heat, heat oil. Add onions and garlic and cook until softened. Add vinegar and water and bring to a boil, uncovered, for about 2 to 3 minutes (this to cook off the vinegar).