Liver Sauce (Sarsang Lechon)

one 4-ounce can liver pate or spread 1/3 cup vinegar 1 cup water
1/3 cup sugar 1/3 cup bread crumbs 1 teaspoon salt
1/3 teaspoon black pepper 2 tablespoons cooking oil 1 tablespoon minced garlic
2 tablespoons finely chopped onion

Mix liver pate or spread, vinegar, water, sugar, bread crumbs, salt and pepper. In a small saucepan, heat oil and saute garlic till brown. Add onion and cook until transparent. Add liver mixture. Bring to a boil and simmer till sauce thickens to taste. Serve with roast pork or beef.

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