Mang Tomas

Ingredients

• 1/4 pound fresh pork liver
• 2 tablespoons vegetable oil
• 1/3 cup finely chopped yellow onion
• 1 1/2 tablespoon minced garlic
• 1 1/2 cups water
• 1/3 cup white vinegar
• 1/4 cup brown sugar
• 1/3 cup bread crumbs
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Put the liver in the bowl of a food processor. Pulse until it turns into a fine paste, pausing to scrape the bowl whenever the mixture clings to the sides.
2. Warm the oil in a medium saucepan over medium-high heat until it shimmers. Add the onion and cook it until it softens, about 5 minutes. Stir in the garlic and let it cook just until you can smell it, about 30 seconds.
3. Spoon in the liver paste and mix it through. Pour in the vinegar, add the sugar, and stir until the sugar melts into the pan. Add the water, bring everything to a boil, then stir in the bread crumbs. Lower the heat so the sauce simmers, and cook until it thickens a bit, about 5 minutes.
4. Blend the sauce right in the pan with an immersion blender, or move it to a regular blender and puree until smooth. Add salt and pepper to taste. Let it cool, then serve it or keep it in an airtight container in the refrigerator for up to a week.