Jackie Ang-Po

MORCON

Morcon
by Jackie Ang-Po

Marinade:
1 to 1.5 k     round steak – sliced for morcon roll
1    tbsp.    soy sauce

Filling:
200    grams ground pork
1    tbsp.     raisins
2     eggs to taste
2    strips     cheese
pickles, cut into strips
pork fat
Kitchen twine

Sauce:
2 tbsp    Olive Oil
4 cloves    Garlic, chopped
1 pc     Medium Onion, chopped
2 cups    tomato sauce salt to taste
2 cups    water
2 pcs.    laurel leaves black peppercorns
1    tbsp.    soy sauce

Procedure:
1.    Spread and stretch the sliced beef on a chopping board or working table.
2.    Arrange the filling on the sliced beef: Chorizo strips, cheese strips, sliced eggs, red bell pepper strips, pickle strips pork fat, raisins and ground pork.
3.    Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5.    Sear the beef rolls on a frying pan with oil. Set aside.
6.    In a pot, sweat the chopped garlic and onions then add the tomato sauce then add water and bring to a simmer. Add the laurel leaves and soy sauce. Salt and pepper to taste.
7.    Place the beef.
8.    Cover the pot and bring to a boil. Simmer for one hour or until the beef is tender.
9.    Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

 

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