Tuesday, December 23, 2014

Noche Buena Recipe: Morcon

Christmas in the Philippines will not be complete without the most awaited Noche Buena. This is the time where Pinoy families gather together on Christmas Eve to give thanks for the bountiful year and enjoy sumptuous dishes served at the table. If you’re still planning which dishes to serve on your Noche Buena, why not try this savory and rich meat dish called Morcon. This dish, considered to be one of Pampanga’s signature dishes is basically a meat roll (looks like an embutido) stuffed with sausage/chorizo, carrots, cheese and egg.


• 1 pound ground beef
• 1 pound ground pork
• 4 large eggs
• 1 cup finely grated cheddar cheese
• 1 cup finely chopped Spanish chorizos, skins removed
• 1 cup chopped carrots 1 cup raisins
• 2 Tablespoons soy sauce
• 1 teaspoon liquid seasoning
• ¼ cup flour
• 1 teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon paprika
• 2 Tablespoons extra virgin olive oil
• 1 whole onion, sliced
• 1 teaspoon minced garlic
• 1 large can tomato sauce
• 1 can tomato paste
• 2 cups broth


• Mix in together the ground meats, eggs, cheese, chorizos, carrots, raisins, flour, soy sauce and seasonings in a large bowl. Make sure that you blend well all the ingredients. Shape this mixture into 3 large logs and individually in plastic wrap, then in aluminium foil and refrigerate overnight.
• The next day, heat the extra virgin olive oil in a large skillet. Saute the onions and then add the tomato sauce, paste and broth. When the sauce boils, lower your heat to simmer.
• Unwrap the meat rolls and place it in the simmering tomato sauce broth. Cook for about an hour and a half over a very low fire.
• Once cooked, allow the morcon meat rolls to linger in the sauce till ready to serve.
• Cut the rolls in half inch slices and serve with steaming rice

This recipe makes 3 large meat rolls (serves 4 to 6 each roll)

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