‘Pork’ morcon

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Here’s a way of cooking something as visually and gastronomically exciting as morcon but with just a fraction of the cost and a third of the cooking time. Morcon is rolled beef flanks stuffed with vegetables, slices of cheese and strips of chorizo de bilbao. It is a popular dish served in parties because of the attractive appearance. A cross section of the morcon shows the different colors of the fillings. Personally, however, I find morcon too dry especially after it has cooled. I prefer serving it with a little sauce (please see my earlier recipe of a modified morcon called vegetable stuffed beef rolls).

\'Pork\' morcon

Another consideration when cooking morcon is the price. Chorizo de bilbao, a spicy lard-packed Spanish sausage, is quite expensive. So is beef, for that matter. And, since tender cuts of beef are necessary for cooking morcon, well, it’s understandable why it is not exactly an everyday dish. But, we can always substitute, can’t we? I figure why not use pork cutlets, season them well and do away with the chorizo. The result is what you see in the photo. Just as impressive looking and just as delicious–in fact, more than good enough for the noche buena table.

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November 15, 2004  Print This Post   
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3 Responses to “‘Pork’ morcon”
  1. Myra says:
    August 23, 2008 at 4:56 am

    Sayang talga, dahil sa gusto ko gawin eto kagabi at malamig ang panahon ngaun dito sa canada, ala ako makita pork cutlet! ETo ang hirap dito, kung ano meron sa supermarket yun lang mabili mo, di katulad sa atin, gusto mo un part na yun at ganito pagkacut, uubra. kaya instead of pork, i used, boneless thigh chicken, and old age cheddar cheese (ala pa ako makuha cheese na kalasa ng eden dito, ewan ha, pero I find it mas masarap ang cheese dyan!). My daughter loved it, it is crispy outside and juicy inside though nawala na si cheese natunaw. tpos pag nacut na ganyan din itsura ng gawa mo, ang cute cute.

    salamat.

    Reply
  2. jHeSz(--,) says:
    September 16, 2009 at 5:54 pm

    wushu!!!!

    i don’t know how to make morcon…

    hhuhuhuhuhuh

    Reply

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  1. ISKAndals.com » Lasang Pinoy 19 – Pork Barbecue says:
    July 4, 2007 at 10:59 am

    [...] fiestas are celebrated on the feast day of their respective patron saints. The usual suspects – morcon, embutido, pancit bihon, lumpiang shanghai, lumpiang ubod, etc. Of course, the grilling very much [...]

    Reply


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