Morcon Recipe

A beef roulade often prepared for special occasions it consists of thin sheets of cooked eggs and marinated beef layered one on top of the other, then wrapped and tied around carrots, celery, cheese, pork fat, and sausage. This is then cooked in seasoned tomato sauce.

NUMBER OF SERVINGS: 3-5
CHICKEN MORCON INGREDIENTS:

• 3 pieces Large size Thigh chicken fillet
• 1 carrot
• 1 red bell pepper
• 3 strips of cheddar cheese
• 3 pieces ham
• 3 pieces red hotdog
• 2 pieces hard boiled egg
• 1/2 teaspoon salt
• 1/4 teaspoon black ground pepper
• 1 cup pineapple juice
• 3 cloves minced garlic
• 1 red onion chopped
• 2 tbsp. cooking oil
• 1/2 cup of water
• 1/2 tablespoon soy sauce
• 2 tablespoon catsup

COOKING PROCEDURES:

1. Marinate the chicken in soy sauce pineapple juice, catsup, salt, garlic, onion, black ground pepper for atleast 30 minutes.
2. Place the chicken in a flat surface and stuff with the hotdogs, ham, carrot, cheese, bell pepper and egg on one side.
3. Roll the chicken enclosing the fillings and tie with cooking string to ensure that the meat will not open-up.
4. Transfer the stuffed chicken in a casserole and pour-in the marinade, water and simmer until the chicken is tender (about 15-20 minutes)
5. Fry the simmered meat for at least 3-5 minutes both sides.
6. Remove the string and slice into serving pieces
7. Place in a serving dish and add the sauce that was left over from the casserole.

Pork Morcon

Ingredients

½ kg	Pork Lomo (Tenderloin)	(sliced morcon style)
1 tbsp	Calamansi Juice
1 tbsp	Soy Sauce
2 tbsp	All-Purpose Flour
1 pc (small)	Egg	(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	Carrots	(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

Cooking Procedure:

1. Pound pork to flatten. Sprinkle with calamansi juice and soy sauce.
2. Starting on one end of the meat, arrange in alternate rows 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.
3. 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
   Lusog Notes: This is rich in vitamin B1, for healthy brain and nerve function.