Hamonado Ingredients
1 kilo ham, sliced thinly
1 cup pork fat, sliced thinly
2 whole pickles, sliced thinly
1 medium-sized carrot, cut into strips
1 small can pineapple chunks, drained (juice set aside)
1 small can pineapple juice
1 cup brown sugar
1 tsp salt
1/4 tsp saltpeter
round pineapple slices for garnishing
Hamonado Procedure
1. Combine the sugar, salt and saltpeter on a large
plate. Rub the ham with this mixture thoroughly;
making sure that the meat is coated well.
2. On a large platter, arrange the ham, pork fat,
pickles, carrots and pineapple chunks alternately.
3. Form the meat and other ingredients into a roll by
tying a thread around them. ( Make sure the thread is
thick enough to hold the meat and other ingredients.)
Save any drippings from the meat roll.
4. Combine the meat drippings, pineapple juice, and the
juice drained from the pineapple chunks. Marinate the
meat in this mixture overnight.
5. Boil the meat for 1 hour. Cut the thread tied around
the meat roll. Let the meat cool for a few minutes.
6. Garnish the meat roll (on top and on the sides) with
pineapple slices.
Morcon Ingredients
 1 kilo beef, sliced 1/4 inch thick (3 pcs.)
 1/4 kilo ground beef liver
 200 grams sliced sausages or ham
 200 grams pork fat (cut is strips)
 3 hard boiled eggs, sliced
 100 grams cheddar cheese in strips
 100 grams grated cheddar cheese
 2 onions, chopped
 5 bay leaf (laurel)
 1/2 teaspoon of ground black pepper
 1/2 cup vinegar
 2 teaspoon salt
 2 cups of water
 2 meters thread or string (for tying)
Beef Morcon Cooking Instructions:
 Spread and stretch the sliced beef on your
working table.
 Arrange the filling on the sliced beef: sausage
strips, cheese strips, sliced eggs, pork fat and
some ground liver.
 Roll the sliced beef with all the filling inside
and secure with a thread or string.
 Repeat the procedure for the two remaining
beef slices.
 On a pot, place the beef rolls and put the
water, the remaining ground liver, grated
 cheese, chopped onions, bay leaves, ground 6. Serve Hot
black pepper and salt.
 Cover the pot and bring to a boil. Simmer for
one hour.
 Add the vinegar and continue to simmer of
another hour or until beef is tender.
 Slice the beef morcon, arrange on a platter
and top with the sauce/ gravy poured on top.
Lechon Paksiw Pork Estofado Ingredients:
 ¾ cup sugar
Ingredients  1 head garlic, cloves crushed
 1 kg boneless pork shoulder, cut into cubes
1 kilo of leftover lechon meat (with skin)  1 bay leaf
1/4 cup vinegar  1 carrot, sliced into ½-inch rounds
1/2 cup water  1 cup vinegar
 ½ cup Silverswan soy sauce
1/2 cup lechon sauce (Use Mang Tomas Lechon  1 cup water
Sauce or the sauce provided by the Lechon  ¼ cup corn oil
supplier)  2 pieces French bread, cut into 1-inch squares
and fried in oil
1/2 head garlic, crushed  3 saba (plaintain) bananas, sliced diagonally into
1/2 cup brown sugar 2-inch pieces
1 teaspoon pepper corn
1 laurel or bay leaf Pork Estofado Cooking Instructions:
 Heat oil in a casserole. Fry the garlic until
1. Mix together the above ingredients except brown. Remove garlic from pan and set aside.
the bay leaf.  Combine sugar, vinegar, soy sauce and water in
a mixing bowl. Set aside to allow flavors to
2. Boil. blend.
3. Lower heat, simmer until the meat is tender.  Pour in remaining oil and heat. Add pork and
4. Add more water as needed. brown lightly on all sides. Pour in vinegar
mixture. Bring to the boil, then lower heat to
5. Add the bay leaf.
 simmer. (Do not stir, or the vinegar will have
a “raw” taste).
 Add bay leaf and simmer for about 20 minutes
or until pork is almost tender.
 Add the carrot and, 5 minutes later, the
bananas. When bananas and carrot are
almost tender, about 5 minutes more, stir in
pan de sal.