‘Pork’ morcon

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Ingredients :

750 g. of pork cutlets (large slices of pork about 1/4-inch thick)
4-6 stalks of celery (how many depends on how long and thick they are)
2 medium-sized carrots
1 c. of flour
paprika
salt
pepper
ground oregano
2 c. of cooking oil
wooden toothpicks

Cooking procedure :

Lay the pork cutlets flat on a large plate or plates. Season with salt, pepper, paprika and ground oregano.

Prepare the vegetables. Remove the leaves of the celery amd reserve for decorating the cooked dish. Cut the stalks–the length should be an inch less than the widest part of the pork cutlets.

Peel the carrots and cut into strips.

Take a pork cutlet. Place carrot strips and celery sticks at the center. Roll the pork and secure with wooden toothpicks. Repeat until all the pork cutlets have been filled with vegetables.

Mix together the flour, 1/2 tsp. of pepper. 1/4 tsp. of oregano and 1/4 tsp. of paprika. If you prefer, used a pack of commercial seasoned flour. You won’t have too much control over the balance of flavors but it may simplify things for you.

Dredge the rolled pork cutlets in the seasoned flour making sure that evert part is coated well.

Heat the oil in a wok or fryer. When it starts to smoke, carefully lower a floured pork roll into the hot oil. Cook only about 2-3 pork rolls at a time so as not to over crowd tha pan. Overcrowding will make the temperature drop and make the meat soggy. Cook the pork rolls until they are golden brown. Depending on their size, cooking may take anywhere from 15 to 20 minutes. What you want is a thoroughly looked pork–golden on the outside and moist in the inside–and tender crisp vegetables.

Drain the cooked pork morcon on paper towels. Slice horizontally into 1/2-inch wide pieces. Note that removing the toothpicks before slicing may ruin the appearance of the cut pork morcon. It is better to remove the them after cutting the meat.

To make things easier, when securing the uncooked pork morcon with toothpicks, position the toothpicks about 1/2″ apart. When the pork morcon is cooked, slice the meat with the knife almost touching the toothpick. That way, it will be easy to remove them.

Serve the pork morcon with a mixture of equal parts of mayonnaise and tomato catsup seasoned with ground white pepper.

Stay updated!

View the archive

November 2009

S	M	T	W	T	F	S
« Oct
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30

Almost like Spam musubi Chili garlic prawns Japchae (jabchae, chapchae or chapchee), a Korean noodle dish Chicken and misua soup Pork tinola

• Home-cooked meals
  • Bread winner
  • Cakes and pastries
  • Chicken, duck & turkey
  • Cooking with Tofu
  • Dips, sauces and salsas
  • Drinks
  • Fish & other seafood
  • Healthy veggies
  • I love eggs!
  • Mighty meaty
  • Noodle fest
  • Oh so sweet!
  • The rice bowl
• Non-recipe entries
  • Asian Pantry
  • Food trips & events
  • Herbs in my garden
  • How to cook
  • Miscellaneous
  • Readers' Gallery
  • Tools & gadgets

Appetizers Asian Birthdays & Parties breakfast club cakes cheese Chinese chocolate Christmas & New Year Cooking for one Daddy cooks! Filipino Italian Job muffins & cupcakes omelet pasta salads School lunchbox spring rolls Superb soups

Conversations

• sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
• Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
• ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
• ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
• lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...