Noodles and Rice

Morcon

by Stef on December 31st, 2006

Another Filipino dish of Spanish origins. I’m still scratching my head as to why our loaves and stuffed meats have names that match the DRIED sausages in Spain. Anyone care to shed light on this?

There’s a recipe here, again, not exactly how we make ours but close. For one thing, I didn’t use beef flank, because it was WAAAAY expensive the day I shopped for meat (it goes up and down, so you can never tell), so I used rump roast instead — not a big problem, you just have to be very careful how you cut it so that you end up with nice sheets of beef to wrap things in. I also wrap the bacon outside the beef to keep it moist, as an alternative to leaf lard, instead of stuffing it in the beef itself, though I’m sure that would help a lot in the moisture department as well. I don’t tie it along with the twine as I prefer to drape it around the beef rolls right before it goes into the braising liquid. No hard and fast rule there. But no cheese in this house’s morcon :(

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POSTED IN: Beef, Lamb, Pork, Filipino