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Ingredients

2 kg MONTEREY BEEF TOP ROUND, sliced thinly
1/2 tsp crushed garlic
1 tsp calamansi juice
2 tbsp soy sauce
dash pepper
MAGNOLIA NUTRI-OIL for pan-frying
FILLING:
1/4 kg MONTEREY PORK FAT, sliced into strips
1/4 kg MONTEREY BEEF LIVER, sliced into strips
4 pc PUREFOODS DELI GERMAN FRANKS, sliced into strips
4 pc MAGNOLIA BROWN EGGS, hard-boiled
1 (110 g) bottle sweet whole pickles, sliced into strips
1 (200 g) pack MAGNOLIA CHEDDAR CHEESE, sliced into strips
4 pc PUREFOODS CHORIZO BILBAO-STYLE, sliced into strips
GRAVY:
1 tbsp crushed and chopped garlic
1 cup minced white onions
1 cup tomato sauce
1 pc bay leaf, torn
2 cups water
1 tsp capers, washed and chopped
10 pc green olives, pitted and washed

Procedure

  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.

Makes 10 to 12 servings.


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