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Traditionally a holiday dish, morcon is a meat roll stuffed with egg, chorizo, pickles, cheese and other ingredients.
|½ kg||Pork Lomo (Tenderloin)||(sliced morcon style)|
|1 tbsp||Calamansi Juice|
|1 tbsp||Soy Sauce|
|2 tbsp||All-Purpose Flour|
|1 pc (small)||Egg||(hard boiled, shelled and sliced into 4 wedges, for stuffing)|
|1 pc||Chorizo de Bilbao||(cut into 4 strips, for stuffing)|
|4 strips||Bacon||(for stuffing)|
|50 grams||Carrot||(cut into 3 strips, for stuffing)|
|1 pc (whole)||Pickles||(cut into 3 strips, for stuffing)|
|50 grams||Cheddar 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
Pound pork to flatten. Sprinkle with calamansi juice and soy sauce.
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.
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.