Classic Morcon Recipe

Classic Morcon

by Home foodie

Have you ever tried making MORCON? Wow your guests with this delicious dish perfect for special occasions! Add some grated cheddar or Quickmelt cheese to the morcon gravy for creamier dish.

 

• 2 kilos MONTEREY BEEF TOP ROUND, sliced thinly
• ¼ cup MAGNOLIA NUTRI-OIL for pan-frying
• 2 tbsp soy sauce
• 1 tsp calamansi juice
• ½ tsp crushed garlic
• dash of ground black pepper

For Filling:

• ¼ kilo MONTEREY PORK FAT, sliced into strips
• ¼ kilo MONTEREY BEEF LIVER, sliced into strips
• 1 bottle sweet whole pickles (110 g), sliced into strips
• 1 pack MAGNOLIA CHEDDAR CHEESE (200 g), sliced into strips
• 4 pcs PUREFOODS DELI GERMAN FRANKS, sliced into strips
• 4 pcs MAGNOLIA BROWN EGGS, hard-boiled
• 4 pcs PUREFOODS CHORIZO BILBAO-STYLE, sliced into strips

For Gravy:

• 1 tbsp crushed and chopped garlic
• 1 tsp capers, washed and chopped
• 2 cups water
• 1 cup minced white onions
• 1 cup tomato sauce
• 10 pcs green olives, pitted and washed
• 1 pc bay leaf, torn

1. Marinate beef for 2 hours in a mixture of garlic, calamansi juice, soy sauce and pepper. Keep chilled until ready to use.

2. Assembly: Lay out marinated beef and arrange slices of pork fat, beef liver, franks, sliced eggs, pickles, cheese and chorizo on the middle part of the beef. Roll like a log and secure by tying with a kitchen twine around the roll.

3. In a large pan, add oil and pan-fry the morcon roll until golden brown. Remove from pan and set aside.

4. Using the same pan with oil, sauté the garlic and onions. Add tomato sauce and bring to a boil. Add bay leaf and water. Bring mixture to a boil. Add back the morcon and simmer until morcon is fully cooked and tender, about 2-3 hours.


Cost per recipe: Php 1,379.25
Cost per serving: Php 115.00


Home Foodie is all about inspiring home cooks to reinvent favorites and recreate dishes from food discoveries using San Miguel Pure Foods products.