Mang Tomas is the brand of an all-purpose sauce that Filipinos love to use with lechon. The original variant comes in a yellow-labeled bottle that contains 11.64 fluid ounces.
Many eaters often wonder what it’s made from. The crucial ingredient is liver!
Ingredients in Mang Tomas Sauce
Water, Sugar, Bread Crumbs, Vinegar, Salt, Liver, Spices, Pepper and Sodium Benzoate as a Preservative
Update: As of 2017, the ingredients list of the commercial Mang Tomas sauce being sold internationally no longer includes liver on the label. It is now as follows: Water, Sugar, Breadcrumbs, Iodized Salt, Modified Starch, Onion, Vinegar, Garlic, Palm Olein, Black Pepper, Chili, Sodium Benzoate, BHA and TBHQ
Another common variant is the hot and spicy Mang Tomas, which has a red label and is used for roasts.
Ingredients: Water, Cane Sugar, Bread Crumbs, Cane Vinegar, Salt, Hydrolyzed Plant Protein, Onions, Garlic, Black Pepper and Sodium Benzoate as a Preservative.
AND recently, for the extremely adventurous, there’s the new Mang Tomas SIGA Hot & Spicy! Macho Ganado from NutriAsia. Product of the Philippines!! (Photo and more information about this latest MT flavor variant to be added here soon.)
Feel free to pour loads of Mang Tomas sauce on barbecued meat, on plain white rice… bread… on anything edible! You can easily buy it on Amazon.
Or make you own lechon sauce with an easy sarsa recipe.