Morcon

Ingredients

• ? cup calamansi juice
• ? cup soy
• Pepper
• 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
• 1 can sausage, cut into strips
• 3 hard-boiled eggs, sliced lengthwise into quarters
• 1 carrot, sliced into 1/4" thick long strips
• 2 strips pork fat, 1/4" thick
• 2 strips of cheese, 1/4" thick each
• All-purpose flour
• Cooking oil
• 4 cups broth
• Salt and pepper
• Parsley and bell pepper (optional)

Instructions

1. 1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade.Set aside for one hour.
2. 2. Remove the marinated beef and lay on a flat, clean bpardor tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
3. 3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
4. 4. Roll the sheets of beef completely until it reaches the other end.
5. 5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
6. 6. Spread flour on a large sheet pan or on a work table that has been cleaned and dried. Roll the morcon overthe flour.
7. 7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
8. 8. Transfer the morcon to a big casserole. Add broth (orstock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
9. 9. When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
10. 10. You can add a garnish of peppers and parsley.
11. 11. Serve hot.

Pork Menudo

Ingredients

• ? kilo pork tenderloin (cut into chunk cubes)
• ? kilo pork liver (cut into cubes)
• 4 pieces chorizo Bilbao (sliced to the same size aspork)
• 1 big red bell pepper (diced)
• 1 big green bell pepper (diced)
• 3 big potatoes (peeled, diced and deep fried)
• 1?-cup chickpeas
• ? -cup raisins
• ? teaspoon Spanish paprika
• 1 cup stock or water
• Pinch of salt and pepper
• 3 tablespoons oil
• 1 tablespoon atsuete oil
• 1 small head of garlic (minced)
• 1 medium size onion (diced)
• 2 big tomatoes (diced)
• ? cup grated cheese

Instructions

1. 1. In a casserole, heat cooking oil and atsuete oil.
2. 2. Saute garlic, onion, and tomatoes.
3. 3. Add in pork chunks, pork liver, chorizo bilbao, bellpepper, Spanish paprika and stock.
4. 4. Simmer until pork is tender.
5. 5. Add in potatoes, chickpeas, and raisins.
6. 6. Season to taste.
7. 7. Finish grated cheese.
8. 8. Serve hot

Mechado

Ingredients

• 1 kilo beef sirloin (cut into chunk cubes)
• ?-cup pork fat (julienne)
• 6 medium potatoes (quartered)
• 4 onions (quartered)
• 1-cup beef stock
• 2 bay leaves
• 2 pieces red bell pepper (quartered)
• ? -cup vinegar
• 1-cup tomato puree
• Pinch of salt & pepper
• 2 tablespoons olive oil

Instructions

1. 1. Make an incision on each beef chunks and insert porkfat.
2. 2. In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and beef stock.
3. 3. In medium heat, allow simmering until beef istender.
4. 4. Add in potatoes, onions, and bell pepper.
5. 5. When potatoes are fork-soft and sauce has thicken,stir in olive oil.

Kalderetang Baka

Ingredients

• 1 kilo beef (for stewing, cut into chunk cubes)
• ? kilo beef liver (cut to almost the same size as the beef)
• 6 cloves garlic (minced)
• 2 medium onions (diced)
• 6 big tomatoes (quartered)
• 3 big red peppers (diced)
• 3 big green peppers (diced)
• ? cup pitted green olives
• 4 pieces chili pepper (minced) 1/2 cup olive oil)
• 2 tablespoons tomato paste
• ? cup all purpose cream
• ? cup grated cheese pinch of salt & pepper to taste
• 3 cups beef stock
• 1 ? teaspoon cornstarch in little water

Instructions

1. 1. In a casserole, saute garlic, onion, tomatoes and all the pepper.
2. 2. Add in the beef and the liver. Cook for a little while and take out the liver and set aside.
3. 3. Pour in the stock and tomato paste.
4. 4. Bring to a boil and lower the fire and let simmer until beef becomes tender.
5. 5. Season with salt and pepper.
6. 6. Add in olives, and diluted cornstarch.
7. 7. Grate liver and add into the mixture.
8. 8. Allow sauce to thicken and add in cream and grated cheese.
9. 9. Serve hot

Food for the Gods

Ingredients

• 1 cup flour (sifted)
• ? teaspoon baking powder (sifted)
• ? teaspoon baking soda (sifted)
• ? teaspoon salt
• ? cup brown sugar
• ? cup white sugar
• 2 whole eggs
• 1 cup fresh walnut (chopped roughly)
• ? cup dates (chopped roughly)
• 1 bar butter (preferably Anchor brand)

Instructions

1. 1. Melt butter and mix white and brown sugar.
2. 2. Dredge dates in flour.
3. 3. Add eggs to butter mixture one at a time.
4. 4. Add dates and walnuts.
5. 5. Mix flour and dredged dates.
6. 6. Bake at 350 degrees centigrade for 40-45 minutes.

Embutido

Ingredients

• 1 kilo ground pork
• 2 cups diced ham
• ? cup grated carrots
• 1 cup pickle relish
• ? cup raisins
• ? cup green bell pepper (minced)
• ? cup red bell pepper (minced)
• 6 whole eggs
• 1 cup grated cheddar cheese
• Pinch of salt & pepper

Instructions

1. 1. In a mixing bowl, mix all ingredients well.
2. 2. Divide into 6-8 portions and roll and wrap in aluminum foil and seal on both ends.
3. 3. Steam or bake in oven until firm cooked.
4. 4. Let cool and refrigerate.
5. 5. Serve chilled and sliced.

Dinuguan

Ingredients

• ? kilo pork (diced)
• 1/8 kilo pork liver (diced)
• 1 small head of garlic (minced)
• 1 small onion (minced)
• 2 pieces laurel leaves
• 3 tablespoons oil
• ?-cup vinegar
• 3 tablespoons patis (fish sauce)
• 2-cups stock
• 1-cup pig blood (frozen)
• 4 long green peppers
• 2 teaspoons sugar
• 1 teaspoon salt
• ? teaspoon black pepper

Instructions

1. 1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
2. 2. In a casserole, heat oil and saute garlic and onion for a minute.
3. 3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
4. 4. Add in vinegar and bring up to a boil withoutstirring.
5. 5. Lower heat and allow simmering uncovered until most ofthe liquid has evaporated.
6. 6. Add in stock and allow simmering for 5 minutes.
7. 7. Add in blood, sugar and long green peppers.
8. 8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
9. 9. Serve hot with puto.