Mang Tomas’ darker brown, glossy appearance gets our mouths watering from the onset. Labelled as an “all-around sarsa”, it also delivers an all-around balanced flavor: sweet but with a hint of vinegary pungency and tang and a touch of black pepper, with the depth of liver (theirs uses pork liver) to round out the flavors. And with a relatively liquid, easy-to-pour consistency, it doesn’t take much effort to pry out of the bottle. This sauce is versatile enough that it breathes life to even the blandest of lechon, but also complements the tastes of stronger-flavored versions.