1 kilo cooked lechon
1 cup ready-mixed sauce or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar (pack)
1 tbsp. salt
1 tbsp. peppercorn (whole)
4 cloves garlic, crushed
1 teaspoon vetsin
1/2 cup dried oregano
1 cup water

Chop lechon into small serving pieces. Put in pan and add all the ingredients. Boil. Lower heat and simmer until lechon skin becomes very soft and sauce thickens.

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