Pork Morcon

Traditionally a holiday dish, morcon is a meat roll stuffed with egg, chorizo, pickles, cheese and other ingredients.

Cooking Skills Needed:

Cooking Tools Needed:


½ kgPork Lomo (Tenderloin)(sliced morcon style)
1 tbspCalamansi Juice 
1 tbspSoy Sauce 
2 tbspAll-Purpose Flour 
1 pc (small) Egg(hard boiled, shelled and sliced into 4 wedges, for stuffing)
1 pcChorizo de Bilbao(cut into 4 strips, for stuffing)
4 stripsBacon(for stuffing)
50 gramsCarrot(cut into 3 strips, for stuffing)
1 pc (whole) Pickles(cut into 3 strips, for stuffing)
50 gramsCheddar Cheese(cut into 4 strips, for stuffing)
1 pc (small) Red Bell Pepper(cut into 4 strips, for stuffing)
1 pouch (80 grams) Del Monte
Quick 'n Easy Mechado Sauce

Cooking Procedure:

  1. Pound pork to flatten. Sprinkle with calamansi juice and soy sauce.

  2. Starting on one end of the meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with a string (crocheting thread). Sprinkle with flour then brown all sides in 2 tablespoons oil.

  3. Transfer meat into saucepan, then add DEL MONTE Mechado Sauce and 1¼ cups water. Cover and simmer over low heat for 30 minutes or until tender.  Remove strings and slice.

    Makes 5 servings

    Lusog Notes: This is rich in vitamin B1, for healthy brain and nerve function.

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