Mmmmmorcon!

Marinate beef (sliced into 3/4" thick whole sheets) in soy sauce and calamansi extract for 30 minutes.

Prepare the stuffing (strips of bell pepper, strips of pickles, strips of canned sausage/chorizo de bilbao, hard-boiled eggs sliced into quarters, strips of carrot, strips of pork fat, strips of cheese) and roll into the sheets of meat. Tie with kitchen twine.

Sprinkle the morcons with flour and fry until brown.

On a separate pan, saute onion and tomatoes in oil. Add remaining marinade or beef broth, and a small can of liver spread. Add salt, pepper and a teaspoon of sugar. Simmer for 30 mins.

(Tip: Use tomato sauce instead of fresh tomatoes for longer shelf life.)