MORCON

Ingredients:

2	kg	MONTEREY BEEF TOP ROUND, sliced thinly
1/2	tsp	crushed garlic
1	tsp	calamansi juice
2	tbsp	soy sauce
	dash	ground black pepper
1/4	cup	cooking oil for pan frying

1/4	kg	MONTEREY PORK FAT, sliced into strips
1/4	kg	MONTEREY BEEF LIVER, sliced into strips
4	pc	PUREFOODS DELI GERMAN FRANKS, sliced into strips
4	pc	MAGNOLIA BROWN EGGS, hard-boiled
1 (110 g)	bottle	sweet whole pickles, sliced into strips
1 (200 g)	pack	MAGNOLIA CHEDDAR CHEESE, sliced into strips
4	pc	PUREFOODS CHORIZO BILBAO-STYLE, sliced into strips

1	tbsp	crushed and chopped garlic
1	cup	minced white onions
1	cup	tomato sauce
1	pc	bay leaf, torn
2	cups	water
1	tsp	capers, washed and chopped
10	pc	green olives, pitted and washed

Procedure:

Marinate beef for 2 hours in a mixture of garlic, calamansi juice, soy sauce and pepper. Keep chilled until ready to use.
Assembly: Lay out marinated beef and arrange slices of pork fat, beef liver, franks, sliced eggs, pickles, cheese and chorizo on the middle part of the beef. Roll like a log and secure by tying with a kitchen twine around the roll.
In a large pan, add oil and pan-fry the morcon roll until golden brown. Remove from pan and set aside.
Using the same pan with oil, sauté the garlic and onions. Add tomato sauce and bring to a boil. Add bay leaf and water. Bring mixture to a boil. Add back the morcon and simmer until morcon is fully cooked and tender, about 2-3 hours.

Makes 10 to 12 servings. Tip: Pound beef to tenderize meat.

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