Morcon with Coconut Cream and Alige ng Talangka (Crablet fat)

Morcon in Spain refers to a sausage while in the Philippines it refers to a roulade stuffed with chorizo, carrots, celery, pork liver, hard boiled eggs and whole pickle. The dish is typically a blend of east and west-the east using soy sauce.

Morcon is often served during Christmas, New Year or during fiesta time. The photo is a version of mine. Occasionally I cook it traditionally and add Sauce Choron, a derivative of Sauce Hollandaise