Dress up your classic Morcon with a festive twist thanks to this sweet and tangy sauce.
Preparation time: 30 minutes
Inactive preparation time: 2 hours
Cooking time: 1-3 hours
Serves 10 to 12
700 grams beef sirloin, sliced in 1⁄4-inch thick
4-6 pieces chorizo bilbao
2 hardboiled eggs, quartered
2-4 pieces whole pickles, cut into strips
2-4 pieces cheese sticks
1⁄4 cup plus more flour, for breading
FOR THE HAMONADO SAUCE
200 grams tomato sauce
85 grams liver spread
1⁄2 cup cheddar cheese, grated
500 mL beef broth
1⁄2 cup pineapples, crushed
2 pieces bay leaves
10 pieces green peppercorn
2 tablespoons olive oil
1⁄4 cup sugar
1⁄2 cup red wine
roasted fresh pineapple, for garnishing
FOR THE MARINADE
1⁄4 cup calamansi juice
2 tablespoons soy sauce
4 garlic cloves
a dash pepper
1. Pound meat to flatten with a mallet until it evens out. In a bowl, combine all marinade ingredients. Marinate beef at least 2 hours or more.
2. Place the meat in a flat surface, then layer chorizo, carrots, eggs, and pickles in one side. Roll meat once and layer with cheese sticks. Roll again and secure meat with a string then dredge in flour.
3. Heat the oil in a pan. Brown the beef roll. Set aside.
4. In the same pan, add tomato sauce, liver spread, and let it boil. Add broth and bay leaves. Add beef rolls, grated cheese and peppercorns.
5. Cover and simmer for 1-3 hours. Reduce the sauce as preferred.
6. Once cooked, remove from pan. Cool down and remove strings. Slice and serve with sauce. Decorate with roasted pineapples.
Recipe by Chef Juan Carlo Estagle of the Heny Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison and Bu Castro
This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.