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.
Similar local dishes:
- lechon sauce or sarsa ng litson in Tagalog
- lechon sauce in Cebuano, Ilonggo, Ilocano, Capampangan, and other Philippine languages and vernaculars
This lechon sauce of Cavite City is used to be for lechon baboy (roasted pig) only, but later on served also as a dipping sauce for other roasted and fried dishes, such as litson manok (roasted chicken), fried pork chop, pritong isda, even for lumpia.
It has a 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 an assortment of spices, ground or pureed spicy aji peppers, and chopped tomatoes, and may vary in different regions of Chile.
The word pebre in Catalan (Catalonia in northeastern Spain and partly southern France) refers to the 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.
It has a 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 an assortment of spices, ground or pureed spicy aji peppers, and chopped tomatoes, and may vary in different regions of Chile.
The word pebre in Catalan (Catalonia in northeastern Spain and partly southern France) refers to the 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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