INGREDIENTS:
- Lean beef, thinly sliced and butterflied
- Pork fat, sliced into strips
- Pork liver, sliced into strips
- Vienna sausage
- Tomato sauce
- Liver spread
- Beaten eggs
- Hard boiled eggs, cut in half
- Grated cheese
- Kalamansi juice
- Soy sauce
- ground black pepper
- Vinegar
- Garlic chopped
- Onions chopped
- Tomatoes chopped
Prepping the beef and filling
- rolling the morcon
- Marinate beef in kalamansi juice, soy sauce, pepper and vinegar for at least 2 hours.
- Lay beef on a cutting board or tray. Smear beef with beaten eggs.
- Sprinkle about 1/2 tbsp each of chopped garlic and onions, and 1 tbsp grated cheese.
- Neatly arrange pork liver, pork fat slices, and Vienna sausages (about 3-4 pcs each per piece of beef).
- Place 2 pcs of halved boiled eggs.
- Roll the beef carefully and tie securely with butcher’s string.
- Repeat the process with remaining beef pieces.
- In a large pot, heat up some oil and sautee garlic, onions and tomatoes.
- Add tomato sauce and heat through.
- Place rolled morcon pieces and allow to simmer in its own juices, for about 5-7 mins.
- Add the marinade and enough water to cover.
- Bring to a boil, then lower the heat to simmer for approximately 2-3 hours.
- Add liver spread, adjust seasoning.
- fried sliced morcon
- To serve, remove the string before slicing the morcon.
- Serve with sauce on top.
Source:The Kitchen Invader
Share It To Your Friends!
Loading...
