Pork Morcon

Pork morcon is a pork version of the popular beef morcon. The traditional way of making morcon is using beef and thinly sliced until it turns into a flat piece of meat. Then fill it with stuffings like hotdogs or sausages, ham or bacon and veggies likes carrots and bell peppers. Then roll it like a jelly roll and tie it with strings. There is a technique in slicing it “morcon style” and usually the meat vendor knows how to do it. And you only need to ask them to do it for you. Otherwise you can make it yourself and its not as hard as you think. With a little practice I’m sure you can master it. Since we are using pork tenderloin, it will require less time in cooking to tenderize the meat.

Discovering the Delight of Pork Morcon: A Filipino Classic Reimagined

When it comes to Filipino cuisine, few dishes are as beloved and iconic as morcon. Traditionally made with beef, this rolled and stuffed delicacy is a staple at special gatherings and festive celebrations. However, in this variation, we’re using pork tenderloin to create a version that’s just as flavorful but with a twist. Whether you’re a beginner cook or just looking to try something new, this recipe is an excellent introduction to Filipino culinary traditions.

The Origins of Morcon: A Brief History

The dish we know today as morcon traces its roots back to Spanish colonial times, when Filipino cuisine was heavily influenced by Spanish cooking techniques and ingredients. The original version was made with beef, which was pounded thin, stuffed, rolled, and then simmered in a rich tomato sauce. Over time, Filipino cooks began to adapt the recipe to suit local tastes and ingredients, leading to variations like this one made with pork. This adaptation not only makes the dish more accessible but also reduces cooking time, making it a practical choice for home cooks.

Preparing the Pork Tenderloin: The First Step to Success

The key to a successful morcon lies in how you prepare the pork tenderloin. Start by flattening the meat on a clean, flat surface. You can use a meat mallet or the back of a knife to gently pound the pork, ensuring it’s evenly thin throughout. This step is crucial because it allows the meat to cook evenly and makes it easier to roll with the stuffing. If you’re unsure about this step, don’t hesitate to ask your local butcher for assistance. Many meat vendors are familiar with the technique and can help you achieve the perfect thickness for your dish.

Marinating for Flavor: The Secret to Tender Meat

Once your pork tenderloin is flattened, it’s time to infuse it with flavor. Marinate the meat in a mixture of calamansi juice and soy sauce for about 10 minutes. The calamansi juice, with its tart citrus flavor, tenderizes the meat while the soy sauce adds a depth of umami that’s quintessential in Filipino cooking. This short marination time allows the pork to absorb the flavors without overwhelming the dish, making it perfect for those who prefer a more balanced taste.

Rolling and Stuffing: The Heart of the Dish

The true essence of this dish lies in its stuffing. Traditionally, the filling includes a combination of hotdogs or sausages, ham or bacon, and vegetables like carrots and bell peppers. Lay the marinated pork flat on your work surface and begin arranging the stuffing ingredients in an alternating pattern. This ensures that every bite has a balanced mix of flavors and textures. Once all the ingredients are in place, carefully roll the meat into a jelly roll shape, making sure the stuffing is tightly secured inside. Use cooking twine to tie the roll securely, preventing the filling from spilling out during cooking.

Browning the Roll: A Crucial Step for Depth of Flavor

Before simmering the roll in the tomato sauce, it’s important to brown it on all sides. This step, though often overlooked, is essential for developing the rich, complex flavors that make this dish so special. Coat the rolled pork lightly in flour, which helps create a crust when browned. In a pan with a tablespoon of cooking oil, brown the meat on all sides. This not only enhances the flavor but also gives the final dish a beautiful color and texture.

Simmering to Perfection: Creating the Sauce

The sauce for this dish is what ties the entire meal together. Begin by sautéing garlic and onions in a saucepan until they’re fragrant, then add tomatoes and cook until they’re soft. The combination of these aromatics forms the base of a rich, savory sauce. Next, add tomato sauce, bay leaf, and beef broth or water with beef cubes, bringing the mixture to a boil. Carefully place the browned roll into the sauce and let it simmer for about 30 minutes, or until the pork is tender. The slow cooking process allows the flavors to meld together, resulting in a sauce that’s both hearty and flavorful.

The Final Touch: Thickening the Sauce and Serving

Once the meat is cooked through, remove it from the pan and set it aside to rest. Meanwhile, continue cooking the sauce, adding breadcrumbs to thicken it. Season the sauce with salt and pepper to taste. The breadcrumbs not only thicken the sauce but also add a subtle richness that complements the savory filling of the morcon. After the sauce has thickened, slice the roll into rounds and pour the sauce over the top. Serve it hot and enjoy the explosion of flavors in every bite.

Food for Thought: Morcon as a Reflection of Filipino Ingenuity

This dish, like many in Filipino cuisine, showcases the creativity and adaptability of Filipino cooks. By using pork instead of beef, this recipe is a testament to how Filipino cuisine evolves while still honoring its roots. It’s a dish that not only satisfies the palate but also connects us to the rich culinary traditions of the Philippines. Whether you’re enjoying it for the first time or it’s a beloved family recipe, this pork roll is a dish that brings people together, celebrating both the past and the present of Filipino food culture.

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How to Cook Pork Morcon

Pork morcon is a pork version of the popular beef morcon. The traditional way of making morcon is using beef and thinly sliced until it turns into a flat piece of meat.

Prep Time12 minutes mins

Cook Time45 minutes mins

Total Time57 minutes mins

Course: Pork Recipe

Cuisine: Filipino

Keyword: morcon, pork morcon, pork recipe

Servings: 4 servings

Calories: 625kcal

Author: Manny

Ingredients

• 1/2 kilo pork tenderloin sliced morcon style
• 1 Tbsp. calamansi Juice
• 1 Tbsp. soy sauce
• 2 Tbsp. all-purpose flour

For the stuffing:

• 1 pc egg hard boiled, sliced into 4 wedges
• 1 pc hotdog cut into 4 strips
• 4 strips bacon
• 1 pc carrot cut into 3 strips
• 1 pc pineapple slice cut into strips
• 50 grams cheddar cheese cut into strips
• 1 pc red bell pepper cut into strips

For the sauce:

• 2 cloves garlic crushed
• 1 medium onions chopped
• 3 medium tomatoes chopped
• 1/4 cup tomato sauce
• 1 pc bay leaf
• 1 1/2 cups beef broth or water
• 1 cube beef bouillon optional
• 1 Tbsp. breadcrumbs
• salt and pepper to taste

Instructions

How to make pork morcon:

• Flatten the pork tenderloin and pound in a clean flat surface. Marinate in calamansi juice and soy sauce for 10 minutes.
• Lay on a flat surface and starting at the edge, arrange the stuffing in alternate fashion until all the ingredients are used.
• Roll in a jelly roll fashion and tie securely with cooking twine. Then coat with flour and brown all sides in a pan with a tablespoon of cooking oil.
• In a saucepan, heat some cooking oil and saute garlic and onion until fragrant. Then add in the tomatoes and stir cook until soft.
• Add in the tomato sauce, bay leaf and beef broth. If you are using water instead of beef broth, add in the beef cubes. Bring to a boil then add the pork morcon and simmer for 30 minutes or until tender. Add more water if necessary.
• Remove the pork morcon from the pan and slice. Heat the sauce and add the bread crumbs and season with salt and pepper. Cook until the sauce is thickened then pour over the sliced morcon. Serve and enjoy!

Notes

Cooking Tips:

Flatten the Pork Evenly

For the best results, ensure that the pork tenderloin is evenly flattened. This helps the meat cook uniformly and makes rolling it with the stuffing easier. If the meat is too thick in some areas, it may cook unevenly, leaving you with a tough or undercooked dish.

Secure the Roll Tightly

When rolling the pork with the stuffing, make sure to tie it securely with cooking twine. A loose roll can cause the stuffing to spill out during cooking, compromising the presentation and flavor. Tying the roll tightly also helps the morcon maintain its shape, ensuring even cooking throughout.

Brown the Meat for Extra Flavor

Don’t skip the step of browning the rolled meat before simmering it in the sauce. Browning creates a caramelized crust that adds depth and richness to the dish. This extra layer of flavor enhances the overall taste, making the morcon more savory and satisfying.