We usually have our 'morcon' only on special occasions - seldom do we serve it as a regular meal. Let's try changing that! Or maybe we should "invert" the preparation - Literally!
"Inside out morcon" is the easier way of preparing the dish.
Our "ancestors" normally prepare it by rolling a thinly sliced marinated beef with sliced hard boiled eggs and pickles in it and tie a "pisi" (thread) to hold the beef in rolled position, and then is cooked by steam, and sometimes in tomato sauce until the sauce dries up.
Well, I did it differently: I cooked the tenderloin beef tips in tomato sauce, and used the eggs as the rolling ingredient. Note, however, that I separated the white from the yoke and fried them separately in low fire. This is just to add a little "art" to the visual.
I took some of the simmered beef and tomato sauce mixture and added a lot of pickle relish and onions to get that "morcon" taste.
To give a little variation to the preparation, I used a piece of pechay to help the fried egg white and yoke roll-in the beef, after adding a little more (unsimmered) pickle relish.
...and you have an "inside out morcon"!
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