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| Alternative names | Morconito |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Serving temperature | hot |
| Main ingredients | flank steak,carrots,raisins,pickled cucumber,sausage,hard-boiled eggs,flour,tomato sauce |
| Similar dishes | Embutido,Hardinera |
Morcon ormorconito is aPhilippinebraised beefroulade made with beefflank steak stuffed withhard-boiled eggs, carrots,pickled cucumber,cheese, and varioussausages.[1] It is commonly served duringChristmas and other festive occasions.[2]
The name is derived from theSpanishmorcón, a type ofdry sausage originally used to stuff the dish. These sausages are now known under the general termslongganisa orchorizo in the Philippines, with the termmorcon becoming exclusively used for this dish.[2][3]
Morcon is made from skirt or round-cut beefflank steak, marinated in asoy sauce mixture with spices to taste (usuallyblack pepper andcalamansi juice). It is then stuffed with minced carrots, variouslongganisa sausages (or evenbacon orhotdogs), cheese (usuallyqueso de bola),pickled cucumber, and various other ingredients. The beef is carefully rolled into a cylinder, tied horizontally and vertically withtwine, and sprinkled with flour. The beef is then fried until brown.[4][5][6][7]
The sauce is cooked separately, and typically use garlic, onions, cheese,chili peppers, andbay leaves simmered intomato sauce and water. The fried beef is added andbraised over low heat until tender. Once cooked, the twine is removed and the beef is sliced into little discs. It is served with the sauce and is eaten withwhite rice.[8][9]
Morcon is visually similar to and uses similar ingredients as the more common Philippineembutido. They are commonly confused with each other, butembutido is a steamedmeatloaf that usesground pork.[1]
Media related toMorcón (Philippines) at Wikimedia Commons{{cite book}}: CS1 maint: multiple names: authors list (link)
