5:50 AM
PORK MORCON Traditionally a holiday dish, morcon is a meat roll stuffed with egg, chorizo, pickles, cheese and other ingredients.
Morcon is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. This is considered as a holiday dish and is usually served during Christmas and New Year’s eve.
In our family, we make sure that Morcon is always present in our Media Noche because of our belief that serving round shaped foods can help make one’s life prosperous in the coming year . Christmas is about to come and New Year is just around the corner. I want to personally greet you an advanced Merry and Blessed Christmas and a prosperous New Year.
I hope that this recipe can be of help in your holiday menu planning. Stay Healthy everyone and keep on cooking!!!Try this Morcon Recipe
½ kg Pork Tenderloin (sliced morcon style)
Calamansi juice 1 tbsp
1 tbsp Soy Sauce
2 tbsp All-Purpose Flour
1 pc (small) Eggs (hard boiled, shelled and sliced into 4 wedges, for stuffing)
1 pc Chorizo de Bilbao (cut into 4 strips, for stuffing)
4 strips bacon (for stuffing)
50 grams Carrot (cut into 3 strips, for stuffing)
1 pc (whole) Pickles (cut into 3 strips, for stuffing)
50 grams Cheddar Cheese (cut into 4 strips, for stuffing)
1 pc (small) Red Bell Pepper (cut into 4 strips, for stuffing)
1 pouch (80 grams) Del Monte
Quick 'n Easy Mechado Sauce
Pork pound to flatten. Sprinkle with soy sauce and calamansi juice.
Starting on one end of the meat, arrange alternate rows in the stuffing until all are used up. Roll and tie with a string (crocheting thread). Sprinkle with flour, then brown all sides in 2 tablespoons oil.
Transfer meat into saucepan, then add DEL MONTE Mechado Sauce and 1¼ cups water. Cover and simmer over low heat for 30 minutes or until tender. Remove strings and slice.
Makes 5 servings
Morcon is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese, and egg. This is considered as a holiday dish and is usually served during Christmas and New Year’s eve.
In our family, we make sure that Morcon is always present in our Media Noche because of our belief that serving round shaped foods can help make one’s life prosperous in the coming year . Christmas is about to come and New Year is just around the corner. I want to personally greet you an advanced Merry and Blessed Christmas and a prosperous New Year.
I hope that this recipe can be of help in your holiday menu planning. Stay Healthy everyone and keep on cooking!!!Try this Morcon Recipe
½ kg Pork Tenderloin (sliced morcon style)
Calamansi juice 1 tbsp
1 tbsp Soy Sauce
2 tbsp All-Purpose Flour
1 pc (small) Eggs (hard boiled, shelled and sliced into 4 wedges, for stuffing)
1 pc Chorizo de Bilbao (cut into 4 strips, for stuffing)
4 strips bacon (for stuffing)
50 grams Carrot (cut into 3 strips, for stuffing)
1 pc (whole) Pickles (cut into 3 strips, for stuffing)
50 grams Cheddar Cheese (cut into 4 strips, for stuffing)
1 pc (small) Red Bell Pepper (cut into 4 strips, for stuffing)
1 pouch (80 grams) Del Monte
Quick 'n Easy Mechado Sauce
Pork pound to flatten. Sprinkle with soy sauce and calamansi juice.
Starting on one end of the meat, arrange alternate rows in the stuffing until all are used up. Roll and tie with a string (crocheting thread). Sprinkle with flour, then brown all sides in 2 tablespoons oil.
Transfer meat into saucepan, then add DEL MONTE Mechado Sauce and 1¼ cups water. Cover and simmer over low heat for 30 minutes or until tender. Remove strings and slice.
Makes 5 servings
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