Pro Tips
**Chef's Tips & Troubleshooting:**
- Sterilize jars properly — boil them for 10 minutes before filling.
- Let pickles sit for at least 24 hours before eating for the best flavor development.
- Garlic, ginger, and chili add complexity to basic pickled vegetables.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Morcon
Make your family meals extra special with Morcon! This Filipino-style roulade stuffed with eggs, cheese, pickles, and sausage is juicy and tasty with tangy and savory tomato gravy. Perfect for family dinners or special occasions.
Instructions
- Ask the butcher to cut the morcon-style (wide beef slices). Arrange each beef slice between two heavy-duty plastic film and with a meat mallet, pound to about ½-inch thick (or thinner). Repeat with remaining beef slices. Trim sides of meat to shape it as close to a rectangle.
- Mix beef, lemon juice, soy sauce, and pepper to taste. Marinate for about 30 minutes.
- In a pan on medium heat, fry bacon until cooked but still limp (not crisp). Take them out of the pan and drain on paper towels.
- Drain beef from marinade, squeezing any excess liquid and reserving marinade.
- Lay beef on a flat work surface and arrange bacon in a single layer on top of beef.
- Arrange strips of carrots, hotdogs, pickles, and cheese, and halves of eggs lengthwise over bacon.
- Gently gather the end of beef upwards and roll neatly into a log, enclosing filling. With kitchen twine, tie beef roulades snugly at both ends and center to fully secure. Lightly dredge with flour.
- Heat oil in a wide, heavy-bottomed skillet on high heat. Gently add the beef roll and brown it on each side.
- Drop in the garlic, onion and sauté just until they soften.
- Add reserved marinade and bring up to a rolling boil, scraping sides to deglaze the pan.
- Add tomato sauce, beef broth, and bay leaf. Season it with salt and pepper until it suits your preference. Get it boiling.
- Gently add beef rolls in a single layer. Lower heat, cover, and cook for about 45 minutes to 1 hour or until beef is tender.
- Take off beef rolls from pan and allow to stand for about 3 to 5 minutes. Slice into 1-inch thick rounds and arrange slices on a serving platter. Keep warm.
- Add liver spread to the sauce and stir until dissolved. Keep cooking for about 5 minutes or until sauce is thickened.
- Pour sauce over morcon slices and Serve it while it's hot.
- Do not marinate the beef for too long, as the acids in the marinade might break down the protein fibers and make the meat mushy.
- Do not tie the rolls with the twine too tightly, as the meat will expand during cooking.
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Pro Tips & Troubleshooting
- Sterilize jars properly — boil them for 10 minutes before filling.
- Let pickles sit for at least 24 hours before eating for the best flavor development.
- Garlic, ginger, and chili add complexity to basic pickled vegetables.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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