1 tablespoon canola oil
1 large onion, peeled and sliced thinly
1 head garlic, peeled and minced
¾ cup vinegar
2 cups water
2 cups lechon sauce, homemade or store-bought
¾ cup brown sugar
3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into 1-inch pieces
3 bay leaves
½ cup liver spread
salt and pepper to taste

procedure

 
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
Add lechon sauce and sugar and stir to combine.
Add pork and bay leaves.
Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed.
Add liver spread and stir until well distributed.
Season with salt to taste and generously with pepper.
Continue to cook for about 8 to 10 minutes or until sauce is slightly thickened. Serve hot.