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Meat of the Matter: Morcon Terrine

4 months ago

Combining both recipes – embutido and morcon, to represent Filipino fine dining at its best

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Morcon Terrine

Makes 8 servings

1 kilo Ground pork

½ kilo Ground beef

10 Duck egg yolks

½ cup Minced onions

½ cup Raisins

1 cup Finely grated queso de bola or cheddar cheese

½ cup Diced fresh tomatoes

½ cup Fried garlic

2 Chorizo de Bilbao, sliced lengthwise

¼ cup Annatto water (steep 100 grams annatto seeds (atsuete) in ⅛ cup hot water, then strain the seeds)

*Salt and pepper, to season

  1. In large bowl mix all the ingredients together. Season meat mixture with salt and pepper. Take a tablespoonful of the morcon mixture and fry to check the taste. Adjust seasoning accordingly. Remember that you cannot adjust once the terrine goes into the oven.
  2. Prepare a non-stick 9” x 4” x 4½” loaf pan. If using a non-stick pan, line the sides and bottom with butter and baking paper. Pack the morcon mixture inside the pan smoothening the top.
  3. Prepare a large steamer that will fit the pan. Steam morcon terrine for 30 minutes, then transfer to a preheated 325°F oven to bake for 50 minutes more.
  4. Cool the terrine completely in the pan. Using a sharp knife to loosen the edges and invert terrine on a plate then finally re-invert on a flat serving platter. Make sure to reserve the drippings.
  5. Collect drippings and simmer until it thickens. You may thicken drippings with some cornstarch slurry if you want a thicker gravy. Serve with sliced Morcon Terrine.
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