Meat
Arrollado de Huaso
Piece of pork seasoned with chili wrapped in rind, cooked and served in slices.
Gluten-free
Ingredients
- 1 kg of pork loin in strips
- 1 clean pork rind for wrapping
- 4 cloves of garlic
- 2 tbsp of paprika
- 1 tsp of cumin and 1 tsp of oregano
- 1 tbsp of merken chili
- Salt and pepper to taste
- Cooking twine
- 2 bay leaves
- 1.5 liters of water for cooking
Step-by-step
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- Put in the mixing bowl the garlic, the paprika, cumin, oregano, merken, salt and pepper. Blend 10 sec/speed 6 with a little oil until a paste forms.
- Season the pork strips with the paste and let marinate 1 hour in the cold.
- Spread out the pork rind, place the seasoned strips in the center and roll up tightly.
- Tie firmly with cooking twine so it does not open while cooking.
- Put 1.5 liters of water in the mixing bowl with the bay leaf and salt. Place the roll in the Varoma.
- Cook 75 min/Varoma/speed 1, turning the roll halfway through the time.
- Check that the pork is well cooked. Let it cool before slicing.
- Rub the cold roll with more paprika and cut in slices to serve.
Tips
- Tie very well so it keeps its cylindrical shape.
- It is eaten cold or warm, ideal for the national holidays.
- Sprinkling paprika on the outside gives it the typical reddish color.
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