The bottled Mang Tomas lechon sauce or gravy had been part of our lives as Filipinos, using it as sauce for either lechon, chicken, grilled or fried pork, and sometimes even lumpia or fried spring rolls. So imagine my shock when, on route to Quezon City from a sourcing trip to Manila, my friend told me we could pass La Loma to buy Mang Tomas lechon. I thought I hear him wrong or that he was joking, but he was VERY serious.
On the way, he tells me that they were indeed the master creators of the sauce that the makers of the bottled sauce later on bought the recipe from. This however has not stopped them from roasting lechon and serving their heavenly sauce. It's really just a stall selling lechon and there is no option for dine-in, so we bought the lechon, got the sauce, and headed home to eat. Boy, it was delicious! Again, DELICIOUS! The lechon was superb, but the sauce, oh my goodness! It was thick and rich, with a distinct bite, and could be reminiscent of the bottled sauce but better. WAY BETTER. This is seriously the stuff legends are made of. For the company that bought the recipe, it's the stuff their company is made of and built on. read more