1 kilo beef sirloin, sliced thinly into 5x8 inch pieces
10 calamansi, extract juice
1 ½ cups soy souce
1 head garlic, pounded
½ teaspoon ground pepper
½ cup butter
½ cup whole sweet pickles, cut into strips
4 pieces chorizo de Bilbao, cut into 4 horizontal strips
4 pieces hot dogs, cut into 4 horizontal strips
1/3 cup pork fat, cut into long strips
¾ cup queso de bola, julienne
¾ cup Hoc Shiu ham, cut into long strips
4 pieces pimientos, cut into strips
4 hard cooked eggs, cut into wedges
2 onions, chopped then sauteed in a little oil
4 tomatoes, peeled, seeded and coarsely chopped then sauteed in a little oil
1 cup water
1 can (185 grams) tomatoe souce
4 potatoes, peeled and quartered
- Marinate beef cuts in calamansi juice, soy sauce, garlic and ground pepper for 2 hours. Drain and reserve marinade.
- Arrange beef cuts flat on a tray and spread top side with butter.
- Line center of each beef cut with strips of pickles, chorizos, hot dogs, pork fat, cheese, ham pimientos and eggs.
- Roll beef into a cylinder and tie with kitchen string to bind beef and stuffing. Rub and coat beef rolls with the sauteed onions and tomatoes and place in a pot or casserole. Pour in reserved marinade (soy sauce and calamansi mixture). Add 1 cup of water and tomato sauce.
- Cook beef rolls, covered, over medium heat for about 30 minutes or until sauce thickens. Add quartered potatoes about halfway through cooking. Continue simmering until beef is fork tender.
- To serve remove string from morcon rolls. Slice into half inch rounds and arange on serving platter with the sauce.