Pampanga Morcon
Giant Lanterns Festival of San Fernando, Pampanga (Saturday before Christmas Eve). Christmas is celebrated almost everywhere else in the world but it is never as glittery and as colorful as it is in the city of San Fernando. The locals’ main source of income is drawn from making lanterns and huge ones at that, displayed almost every where in the country and are sometimes even exported to the other parts of the world. This special evening is dedicated to a competition for making the most wonderful giant lantern.
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Servings: 8 people
Calories: 214kcal
Cost: $30
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Equipment
1 pan
Ingredients
- 2 lbs. beef bottom round sliced flat
- 4 hardboiled eggs peeled and halved lengthwise
- 12 pcs bacon slices fried lightly
- 2 pcs hotdogs lengthwise sliced into strips
- 1 pc carrot peeled and sliced
- 4 pcs sweet pickles sliced into strips
- 4 oz cheddar cheese lengthwise sliced into strips
- Juice of 1 lemon
- 1/2 cup flour
- 1/4 cup vegetable oil
- 1/2 cup soy sauce
- Pepper to taste
- For the Sauce:
- Reserved marinade
- 1 pc onion chopped
- 2 garlic cloves minced
- 1 pc bay leaf
- 1/2 cup liver spread
- 1 cup tomato sauce
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Pound beef until it is about 1⁄2 inch thick. Trim to shape into rectangles.
- Marinade beef with soy sauce, lemon juice, and pepper. Let it sit for at least half an hour.
- Remove beef from the marinade (reserve marinade for the sauce) and pat dry to remove excessive moisture.
- To assemble, lay the beef slices on a flat surface, then, start arranging the filling.
- Roll meat, keeping the stuffing secure, and seal with a kitchen twine one by one.
- Dredge meat in flour, then, heat oil in a pan over medium fire and fry the meat roll to brown. Transfer to a paper towel lined plate to remove excessive oils.
- Empty the pan with oil, except for a tablespoon, and sauté onions and garlic over medium fire.
- Stir in reserved marinade and boil, deglazing the sides of the pan.
- Add tomato sauce, bay leaf, and broth. Season with salt and pepper.
- Place the meat roll in the pan and simmer until sauce is slightly thickened and the meat roll is tender, about an hour or more.
- Remove the meat rolls from the pan, remove the twine, and when they are cool enough to handle, slice them into 1-inch thick pieces.
- Continue cooking the sauce on low heat and stir in liver spread to blend.
- When the sauce is reduced and thickened, turn off heat.
- Pour sauce over Morcon slices. Serve.
Video
Notes
Morcon is a certified Filipino delight. Although many regions all over the
country offer this dish at their fiesta buffet spreads, nothing beats the one that
the Kapampangans make. They are widely known for their Morcon, usually
served during the holidays, festivals, and other special occasions. It’s basically a meat roll stuffed with hardboiled egg, hotdogs, bacon, carrots,
pickles, and cheese.
country offer this dish at their fiesta buffet spreads, nothing beats the one that
the Kapampangans make. They are widely known for their Morcon, usually
served during the holidays, festivals, and other special occasions. It’s basically a meat roll stuffed with hardboiled egg, hotdogs, bacon, carrots,
pickles, and cheese.
Nutrition
Calories: 214kcal | Carbohydrates: 10g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 109mg | Sodium: 1316mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 2mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.