1 kilo lean beef (preferrably the round)
sliced thin and wide (make 2 rolls)
1 tablespoon kalamansi
1 tablespoon toyo
6 strips of pork fat
2 chorisos de bilbao (spanish sausage)
halved lengthwise
6 slices of ham or bacon
2 hard-cooked eggs quartered
1/4 cup sweet mixed pickles
2 tablespoons grated cheese
(queso de bola)
1/2 cup tomato sauce or 4 tomatoes,
chopped
1 onio, chopped
2 cloves garlic minced
1 laurel leaf, torn intop pieces
salt and pepper to teaste
1 tablespoon cornstarch or bread crumbs
Soakvbthe meat in toyo and kamamansi juice fro 15 minutes.
Spread the meat out a flat surface.
Arrange the strips of fat, choriso, ham, quartered eggs, and sweet pickle side
by side on the meat and sprinkle with grated cheese.
Roll tightly, keeping the stuffing well inside.
Tie around with a thick thread or wrap in a piece of sinamay.
Cook slowly in a covered container with tomatoes, onion, laurel, garlic and
2 cups water or stock.
Season with salt.
Cook until meat is tender.
Remove from the fire and set aside to coll.
Strain the liquid and thicken with cornstarch or breadcrumbs.
Serve this as sauice for morcon.
Fry morcon and slice into serving pieces before serving.
Ground pork seasoned with spices may also be used for stuffing with strips
of pork, ham, and chorizo.