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Morcon Kapampangan
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How to Cook Morcon Kapampangan

Morcon Kapampangan is a savory, steamed meat roll made from a flavorful blend of ground pork, beef, chorizo, raisins, and cheese, wrapped in caul fat for a rich and indulgent dish.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Pork and Beef Recipe
Cuisine: Filipino
Keyword: morcon Kapampangan
Servings: 6 servings
Calories: 352kcal
Author: Manny

Ingredients

  • 1 kilo ground pork
  • 1/2 kilo ground beef
  • 10 pcs duck egg yolks
  • 1/2 cup minced onions
  • 1/2 cup raisins
  • 1 cup finely grated Queso de Bola or cheddar cheese
  • 1/2 cup diced fresh tomatoes
  • 1/2 cup fried garlic
  • 2 pcs Chorizo de Bilbao sliced lengthwise
  • 100 grams annatto seeds atsuete, pour 1/8 cup hot water and strain
  • pig's caul fat pig intestine membrane for wrapping
  • salt and pepper to taste

Instructions

How to cook Morcon Kapampangan :

  • In a bowl, mix together ground pork, ground beef, duck egg yolks, onions, raisins, grated cheese, tomatoes and garlic. Set aside.
  • Cut a portion of the pig's caul fat and place a handful of the morcon mixture on it.
  • Spread out the mixture and top with 2 to 3 slices of the chorizo.
  • Roll the morcon like a cylinder and do the same with the rest of the mixture.
  • Arrange the morcon on a  deep plate with the annatto water  and put in the steamer filled to 3/4 and steam for 4 to 5 hours on a very low fire.
  • Let cool. When cooled, remove the morcon from the steamer and slice then place on a platter.
  • Simmer the morcon drippings until it solidifies.
  • Pour oil and dripping over morcon slices. Garnish with fried garlic on top.
  • Serve immediately with steamed rice.

Notes

Cooking Tips:

Use Fresh Caul Fat for the Best Results

Also, your caul fat should be fresh. Then you are going to attain the right texture and flavor when done. It helps to keep the juiciness of meat intact and crisps beautifully during steaming. Always rinse then pat dry the fat, before wrapping with the morcon mixture, so that it would not tear.

Morcon Rest Before Slicing

Let it cool down for a while after steaming, then slice the morcon. The resting time allows the meat to set, which means cleaner slices and firmer texture. Cutting it too soon will cause the roll to crumble, making it almost impossible to serve neatly.

Don’t Skip the Drippings

The drippings collected in the steamer are packed with flavor, which should be saved. Simmering the drippings until they thicken makes the dish even richer so that every slice of morcon is an even greater treat. Pour the drippings over the slices to give a glossy, rich finish to the presentation.