Morcon is always a staple during the holidays and special occasions like fiestas and weddings. At home, we usually have morcon during the holiday season and we cook it for the entire family (dad’s side). Each of my dad’s siblings have their share of the this dish, and the best way to do it is to shop and cook in one place (usually my grandma’s house). Here’s our morcon recipe and hope you enjoy it as much as we do.
Lean beef, thinly sliced and butterflied
Pork fat, sliced into strips
Pork liver, sliced into strips
Hard boiled eggs, cut in half
ground black pepper
(1) Prepping the beef and filling
- 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.
(2) Cooking the morcon
- 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.
(3) Serving tips and suggestions
- To serve, remove the string before slicing the morcon.
- Serve with sauce on top.
Best eaten the day after.
- Reheat if you will serve on the following day.
- Some of my aunts fry the sliced cold morcon before pouring the reheated sauce on top.
- These day-after serving suggestions are still delicious and go well with piping hot rice.
- Morcon can be frozen up to 2 weeks.