Delicious Morconitos take away winter chill: Tukwila’s Seafood City offers Filipino recipe

Seafood City Marketplace, located at the Westfield Shopping Center in Tukwila, offers authentic Filipino recipes, along with its full venue of grocery and cooking items. Below is a winter-themed recipe for Morconitos, taken from the center's Web site.

  • Monday, January 3, 2011 2:27pm
  • News

Seafood City Marketplace, located at the Westfield Shopping Center in Tukwila, offers authentic Filipino recipes, along with its full venue of grocery and cooking items. Below is a winter-themed recipe for Morconitos, taken from the center’s Web site. Call Seafood City at 206-316-4258 for more information.


Beef roulade stuffed with egg, hotdog and seasoned ground pork, simmered in a rich tomato-based sauce


4 pcs. Sirloin, Approximately 1/4 inch thick, 5 inches wide and 8 inches long (ask the butcher to slice the sirloin using the specifications as guide)


200 grams ground pork

1 pc Whole fresh egg

1 tsp Salt

1/2 tsp Ground black pepper

50 grams pork back fat, Julienne (“match sticks” slices)

1 pc Carrot, small, Julienne

1 pc Beef franks, Julienne

1 pc Hard-boiled egg, quartered lengthwise

2 Tbsp. Cilantro leaves


Season ground pork with salt, pepper and egg. Mix well and chill for 15 minutes. Lay 1 piece of pre-cut sirloin on a cutting board. Spread a thin layer seasoned ground pork on the sirloin. Randomly pile 3 pork fat slices, 3 beef franks slices, 3 carrot slices, 1 hard-boiled egg quarter and cilantro about 2 inches from the edge. Roll in the manner of sushi and secure the whole roll with cotton string. Repeat the process with the remaining sirloin and filling. In a pot, sauté garlic and onions in oil. Add the beef rolls and sear for a few minutes. Add water, tomato sauce, laurel leaf, sugar, salt and pepper. Cook on low flame until the beef is fork tender. Fish out the rolls and set aside. Remove the string from the rolls and slice. Adjust the taste and consistency of the sauce if needed. The sauce should be thick enough to coat the morconito slices. Arrange morconito slices on a serving platter and pour sauce on top. Serves 4


1 tsp Salt

1/2 tsp ground black pepper

1 pc Pamana dried laurel leaf

2 Tbsp white granulated sugar

1 pc red onion, minced

2 cloves garlic, peeled, chopped

2 Tbsp Pamana Vegetable oil

300 ml water

Cotton string


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