February 11, 2018

pebre



pebre - (peb-re; Caviteño sauce/condiment; dw Chilean (Chile, South America) pebre [salsa of assortment of chopped spices, tomatoes, and pepper] = Catalan (Catalonia region, Spain) pebre [pepper]) [n.] lechon sauce \liver sauce for lechon baboy.

lechon sauce or sarsa ng litson in Tagalog
lechon sauce in Cebuano, Ilonggo, Ilocano, Capampangan, and other Philippine languages and dialects

This lechon sauce of Cavite City is used to be for lechon baboy only, but later on served as dip sauce for roasted and fried dishes, such as litson manok, fried pork chop, and pritong isda, even for lumpia.

It has paste of ground cooked liver of pig (or chicken), bread crumbs, water, brown sugar, onion, garlic, other spices, salt, and ground peppercorn. Named after the Chilean condiment of the same name but the foreign salsa is quite different being that it has no liver in the ingredients but assortment of spices, ground or pureed spicy aji peppers, and chopped tomatoes, may vary in different regions of Chile. 

The word pebre in Catalan (Catalonia of the northeastern Spain and partly southern France) refers to pepper of any type. 

The Caviteño pebre is a combination of sweetness and sourness and the peppery piquancy of ground peppercorn. This is the origin of your fave Mang Tomas sauce, a popular commercial liver sauce for your lechon baboy and litson manok.


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