Morcón (Filipino cuisine) facts for kids
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| Alternative names | Morconito, Morkon, Morkonito |
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| Course | Main dish |
| Place of origin | Philippines |
| Serving temperature | hot |
| Main ingredients | flank steak, carrots, raisins, pickled cucumber, sausage, hard-boiled eggs, flour, tomato sauce |
| Similar dishes | Embutido, Hardinera |
Morcón (also called morconito, morkon, or morkonito) is a special Filipino dish. It's a type of beef roll, or roulade, that is slowly cooked. It's made from a thin piece of beef, often flank steak. Inside, it's filled with yummy ingredients like hard-boiled eggs, carrots, pickled cucumber, cheese, and different kinds of sausages. People in the Philippines often enjoy Morcón during Christmas and other big celebrations.
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What is Morcón?
Morcón is a delicious beef dish from the Philippines. It's a beef roll that is braised, meaning it's cooked slowly in liquid. This makes the beef very tender and full of flavor. It's a popular choice for family gatherings and holidays.
How is Morcón Made?
Making Morcón starts with a piece of beef, usually flank steak. The beef is first soaked in a special sauce. This sauce often includes soy sauce and calamansi juice, which is a small citrus fruit. Spices like black pepper are added for taste.
After marinating, the beef is laid flat. Then, it's filled with a mix of ingredients. These can include chopped carrots, different kinds of Filipino sausages, or even bacon or hotdogs. Cheese, often queso de bola, and pickled cucumber are also common fillings.
The beef is then carefully rolled up into a cylinder shape. To keep it together, it's tied with twine both across and lengthwise. A little flour is sprinkled on top. Next, the beef roll is fried until it turns a nice brown color.
Cooking the Sauce
While the beef is frying, a tasty sauce is made separately. This sauce usually has garlic, onions, and sometimes chili peppers for a little spice. Bay leaves are added for extra flavor. These ingredients are simmered in tomato sauce and water.
Once the sauce is ready, the fried beef roll is added to it. The dish is then slowly cooked over low heat. This slow cooking, called braising, makes the beef super tender. When it's done, the twine is taken off. The Morcón is then sliced into round pieces. It's usually served with its rich sauce and white rice.
Where Did Morcón Get Its Name?
The name Morcón comes from Spain. In Spain, morcón is a type of dry sausage. This Spanish sausage was originally used as one of the fillings for the Filipino dish.
Over time, the Filipino dish became so well-known that the name Morcón stuck to it. Now, in the Philippines, the term Morcón almost always refers to this beef roll. The sausages that used to be called morcón are now known by other names like longganisa or chorizo.
Is Morcón Similar to Other Dishes?
Yes, Morcón looks a lot like another Filipino dish called embutido. They even use some similar ingredients. Because they look alike, people sometimes get them confused.
However, there's a big difference! Embutido is a meatloaf that is steamed, not braised. It's also made with ground pork, while Morcón uses a whole piece of beef. So, while they might seem similar, they are actually quite different in how they are made and what they are made of.
