Beef Morcon, Pampanga Style
Beef morcon, Pampanga style is one of the most popular dishes from the region where I grew up. One of the best I tasted and I remember from childhood is the “morcon” served at Everybody’s Café, in San Fernando, the capital of the province. This type of morcon is made from ground meat. It is divine!
I loved the Morcon, Capampangan style (of Pampanga) at “Everybody’s Cafe” so much that I just had to recreate it for my family when I got back to my USA kitchen. This is my recipe, my version, from the way I remember the flavors I enjoyed.
After mixing the meats, ingredients and seasonings, I kept the whole meat roll refrigerated overnight to firm up and allow the various beef, pork and chorizo tastes to blend. The next day, the meat rolls were ready to be simmered over a low, slow fire for a few hours in a rich broth of tomato sauces. What a wonderful treat, packed with inviting aromas, when all was said and done.
The tomato sauce broth flavors seeped into the meat rolls. It had flavors packed in that made for a delightful entrée. I made 3 large rolls out of this recipe. I kept one in the freezer, gave one to my sons who live in the city, and served one on our dinner table.
The verdict? It’s like I never left Pampanga! The beef morcon was marvelous !
MY PAMPANGA BEEF MORCON
- Makes 3 large meat rolls, each one serves 4 to 6
1 pound ground beef
1 pound ground pork
4 large eggs
1 cup finely grated cheddar cheese
1 cup finely chopped Spanish chorizos, skins removed
1 cup chopped carrots
1 cup raisins
2 Tablespoons soy sauce
1 teaspoon Maggi seasoning
¼ cup flour
1 teaspoon black pepper
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon paprika
2 Tablespoons extra virgin olive oil
1 whole onion, sliced
1 teaspoon minced garlic
1 large can tomato sauce
1 can tomato paste
2 cups broth
Steamed jasmine white rice, for serving
- In a large bowl, mix together the ground meats, eggs, cheese, chorizos, carrots, raisins, flour, soy sauce and seasonings. Blend well. Shape these into 3 large logs. Wrap the logs individually in plastic wrap, then in aluminum foil. Keep these uncooked logs in the refrigerator overnight, so the flavors combine well and shape stays.
- The next day, in a large skillet, heat some extra virgin olive oil. Saute the onions, then add the tomato sauce, tomato paste and broth. When this sauce boils, lower heat to a slow simmer.
- Remove the plastic wrap and foil wrappers from the morcon meat rolls. Place the meat rolls in the simmering tomato sauce broth. Cook for about an hour and a half over a very low fire.*
- Once cooked, allow the morcon meat rolls to linger in the sauce till ready to serve.
- Serve hot, cut up in half inch slices. Serve together with steamed jasmine white rice.
COOK’S COMMENTS: I have cooked this Morcon in a slow cooker and the tomato sauce broth turned a dark reddish brown color with fantastic flavors. If you decide to use a slow cooker, follow the recipe till Step 3. Transfer the sautéed tomato sauce & broth to a slow cooker. Place the meat rolls and adjust slow cooker settings to suit your schedule. In my Calphalon slow cooker, this cooked for 5 hours on “High”.
“Everybody’s Café” in San Fernando, Pampanga, was and still is a favorite place to go to for the best Pampango cuisine. When I went to the Philippines last month, I had lunch there with owners Poch Jorolan and his charming mom, Pette. Of course, I had to ask for the famous “Everybody’s Cafe” Morcon! Read more about this story in my post PRIDE IN THE PAST: PAMPANGA CULINARY HERITAGE TOUR.
Posted under Appetizers and Sides, Beef, Breakfast, Cooking, Dinner, Events Holidays, Featured, Lunch, Noodles Rice Pasta, Pork, Travel by Elizabeth Q.