Morcon Kapampangan

Morcon Kapampangan or Murcon is different from the morcon we commonly know. The usual morcon if made from wide and thin slice of marinated beef filled with sliced boiled eggs, sausages or hotdog and rolled up to form a cylinder, tied up with thick thread and then simmered until cooked. The Kapampangan version of morcon is made from ground pork and beef, chorizo, onions, raisins, eggs, grated cheese and wrapped in pig’s caul fat. it is then steamed or simmered until cooked. This morcon look very similar to embotido and after it is sliced, the drippings from the steamer will be poured with the oil. The morcon is best when submerged on it’s own fat.

Too cook this dish; In a bowl, mix together ground pork, ground beef, duck egg yolks, onions, raisins, grated cheese, tomatoes and garlic. Set aside. Cut a portion of the pig’s caul fat and place a handful of the morcon mixture on it. Spread out the mixture and top with 2 to 3 slices of the chorizo. Roll the morcon like a cylinder and do the same with the rest of the mixture. Arrange the morcon on a deep plate with the annatto water and put in the steamer filled to 3/4 and steam for 4 to 5 hours on a very low fire. Let cool. To see the rest of the recipe with the exact measurement of ingredients, see below.



 

How to Cook Morcon Kapampangan
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pork and Beef Recipe
Cuisine: Filipino
Serves: 4 to 6 servings
Ingredients
  • 1 kilo ground pork
  • ½ kilo ground beef
  • 10 pcs duck egg yolks
  • ½ cup minced onions
  • ½ cup raisins
  • 1 cup finely grated Queso de Bola or cheddar cheese
  • ½ cup diced fresh tomatoes
  • ½ cup fried garlic
  • 2 pcs Chorizo de Bilbao, sliced lengthwise
  • 100 grams annatto seeds (atsuete), pour ⅛ cup hot water and strain
  • pig’s caul fat (pig intestine membrane) for wrapping
  • salt and pepper to taste
Instructions
How to cook Morcon Kapampangan :
  1. In a bowl, mix together ground pork, ground beef, duck egg yolks, onions, raisins, grated cheese, tomatoes and garlic. Set aside.
  2. Cut a portion of the pig's caul fat and place a handful of the morcon mixture on it.
  3. Spread out the mixture and top with 2 to 3 slices of the chorizo.
  4. Roll the morcon like a cylinder and do the same with the rest of the mixture.
  5. Arrange the morcon on a  deep plate with the annatto water  and put in the steamer filled to ¾ and steam for 4 to 5 hours on a very low fire.
  6. Let cool. When cooled, remove the morcon from the steamer and slice then place on a platter.
  7. Simmer the morcon drippings until it solidifies.
  8. Pour oil and dripping over morcon slices. Garnish with fried garlic on top.
  9. Serve immediately with steamed rice.

 


Morcon Kapampangan