Mi propia Morconito

Morcon is a meat roll stuffed with sausage or hotdog, carrots, pickles, cheese, and egg.  

The authentic Morcon

When I was younger, Morcon was always present in the Noche Buena table.

Since I realized that Christmas is just around the corner,I decided to make this practice dish using the ingredients that I have at home.  I used sukiyaki cut pork and chicken for the meat.  We always have hotdog and eggs in the fridge and I have leftover cheese and bellpeppers waiting to be consumed.

mi morconito

Let's call my version the Morconito, since its smaller and cuter.

To make morconito, you will need:

• 1/4 kilo sukiyaki cut pork or thinly sliced and pounded chicken breasts
• minced garlic
• chopped onions
• 6 pcs. kalamansi, juiced
• 1/2 cup soy sauce
• 1 piece medium sized carrot, cut into long strips
• 1 piece bellpepper, cut into strips
• 1/2 cup cooking oil
• 4 pieces hotdogs, cut in half lengthwise and then half again
• 1 piece white onion sliced
• 3 pieces hard boiled eggs, sliced
• cheddar cheese, cut into strips

Cooking Procedure

tie meat using crochet thread

1. Marinate the meat in soy sauce and kalamansi for at least 1 hour
2. Place the meat in a plate and arrange the hotdogs, bellpepper, carrot, cheese, onion and egg on one side.  Set aside some hotdog, egg, carrot and bellpepper for the sauce.
3. Roll the meat enclosing the fillings and tie with a crochet thread to ensure that the meat will not open-up
4. Place cooking oil in a pan and pan sear the meat roll until browned.
5. In a casserole, saute garlic and onion. Once wilted pour water or broth.
6. Transfer the fried rolled beef in the casserole and then bring to a boil
7. Pour-in half of the soy sauce-lemon juice marinade.  Add salt and pepper to taste.
8. Add the rest o the ingredients that was set aside earlier (hotdog, egg, carrot, bellpepper).  Cook the morconito over low fire for about 45 minutes, if you are using sukiyaki or chicken.
9. Remove the strings and slice into serving pieces
10. Place in a serving dish and add the sauce.

My own version of the Morcon

What I remember most about the Morcon?
Every year in May, when I was younger, my mom would bring us to her hometown Binan Laguna to attend the fiesta.  My relatives specialty, of course is the Morcon.  I believe the natives of Laguna make the most delicious Morcon. It is more delicious when cooked slowly under fire using wood.  We never forget to bring some home for my Dad since it has become also one of his favorites during that time.