INGREDIENTS
- ½ kg Pork Lomo (Tenderloin, sliced morcon style)
- 1 tbsp Calamansi Juice
- 1 tbsp Soy Sauce
- 2 tbsp All-Purpose Flour
- 1 pc Egg (hard boiled, shelled and sliced into 4 wedges)
- 1 pc Chorizo de Bilbao (cut into 4 strips, for stuffing)
- 4 strips Bacon (for stuffing)
- 1 pc medium sized Carrot (cut into 3 strips, for stuffing)
- 1 pc (whole) Pickles (cut into 3 strips, for stuffing)
- 50 grams Cheddar Cheese (cut into 4 strips, for stuffing)
- 1 pc (small) Red Bell Pepper (cut into 4 strips, for stuffing)
- 1 pouch (80 grams) Del Monte Quick ‘n Easy Mechado Sauce
INSTRUCTIONS
- Pound pork to flatten. Sprinkle with calamansi juice and soy sauce.
- Starting on one end of the meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with a string (crocheting thread). Sprinkle with flour then brown all sides in 2 tablespoons oil.
- Transfer meat into saucepan, then add DEL MONTE Mechado Sauce and 1¼ cups water. Cover and simmer over low heat for 30 minutes or until tender. Remove strings and slice.
Makes 5 servings
Credits to: delmonte.ph/kitchenomics/recipe/pork-morcon
