|2||kg||MONTEREY BEEF TOP ROUND, sliced thinly|
|MAGNOLIA NUTRI-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||pc||bay leaf, torn|
|1||tsp||capers, washed and chopped|
|10||pc||green olives, pitted and washed|
- 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.