Arrollado de Chancho (Chilean Pork Roll)

Arrollado de chancho is a traditional Chilean cold cut made from seasoned strips of pork wrapped in pork skin, boiled until firm, and then coated with chili paste.

Ingredients

• A piece of pork skin, as large as possible
• Pork meat
• Pepper
• Garlic (preferably crushed)
• Chili paste (ají en pasta)
• Oregano
• Salt
• Cumin
• Vinegar

Preparation

1. Cut the meat into strips, as long as possible.
2. Season all the meat to taste with cumin, salt, pepper, oregano, garlic (ideally crushed), and a little vinegar.
3. Lay the strips lengthwise over the pork skin and roll it up into a tube shape.
4. Tie it with kitchen twine or butcher’s string as you go.
5. Store it in the refrigerator for a day so it settles into shape and does not come apart.
6. Cook it in a pot with enough water to cover the roll. Add seasoning to the pot to taste.
7. Once cooked, let it cool and coat it with the chili paste.