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.
Servings: 4 servings
Calories: 625kcal
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!