Morcon Recipe

AJI-NO-MOTO® Umami Seasoning


  • 1 kilo (1000 g) Beef kabilugan (whole), thinly sliced for rolling
  • 1 Tbsp. (15 ml) Calamansi juice
  • 1/4 tsp. (1 g) AJI-NO-MOTO® Umami Seasoning
  • 1 kilo (1000 g) Tomato, overriped, finely chopped
  • 1 cup (220 g) Onion, chopped
Meat Filling:
  • 1/4 kilo (250 g) Ground Pork
  • 1/4 cup (60 g) Pickle Relish
  • 1/2 cup (105 g) Red Bell Pepper, finely chopped
  • 2 pcs. (40 g) Chorizo de Bilbao, finely chopped
  • 1 cup (200 g) Chinese Ham, finely choppped
  • 1/2 cup (110 g) Onion, finely choppped
  • 1/4 tsp. (1 g) AJI-NO-MOTO® Umami Seasoning
  • 2 pcs. (100 g) Eggs, slightly beaten
  • 2 tsps. (6 g) Cornstarch
  • 1/2 tsp. (2 g) Salt
  • 1/4 tsp. (1 g) White Pepper, ground
  • 1/4 tsp. (1 g) Paprika
  • 3 pcs. (150 g) Eggs, hard-boiled, peeled
  • 1 cup (250 ml) Oil, for frying
Morcon Sauce
  • 6 cups (1500 ml) Water
  • 1 pc. (1 g) Bay leaf, dried
  • 1 pc. (1 g) Oregano leaf, whole, dried
  • 1/4 cup (60 ml) Milk
  • 1 cup (225 g) Butter
  • 1/2 cup (80 g) Keso de bola, grated
  • 5 pcs. (20 g) Olives (for garnish)


  1. MARINATE. In a bowl, add beef, calamansi juice, AJI-NO-MOTO® Umami Seasoning, tomatoes and onion. Marinate for at least 1 hour.
  2. MIX. In a separate bowl, add ground pork, pickle relish, bell pepper, chorizo, ham, onions, AJI-NO-MOTO® Umaming Seasoning, beaten eggs, cornstarch, salt, white pepper, and paprika. Mix well.
  3. ROLL. Lay marinated beef on top of table. Place pork mixture 3/4 length of meat. Arrange sliced hard boiled eggs from one end of the meat to the other end. Roll meat tightly to ensure filling is sealed in. Tie with a string all over meat to avoid rupture of meat when frying.
  4. DEEP-FRY. In a skillet, heat enough oil. Deep-fry the stuffed beef until golden brown. Drain excess oil using strainer or collander.
  5. SIMMER. In a separate pan, boil water and the marinated juice, bay leaf and oregano leaf. Add the fried stuffed beef and simmer until meat is tender. Add milk, butter, and cheese to this sauce. Boil until sauce thickens.
  6. SERVE. Slice morcon when slightly firm and cold. Transfer to a serving plate then pour the sauce over the meat. Serve with olives.

Cooking Tips

Don't slice morcon immedately after cooking to avoid it from falling apart.

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ajinomoto cooking_time  Cooking Time: 60 minutes ajinomoto prep_time  Preparation: 1 hour and 20 minutes ajinomoto servings  Servings: 20 ajinomoto size  Serving size: 3 slices meat, 1/2 cup sauce (90 g meat, 150 g sauce)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Beef is a good source of protein, iron, Vitamin A which are all essential for healthy growth and development.


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