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Arrollado de Huaso is a dish in Chilean cuisine, celebrated for its rustic charm and bold flavours. This traditional pork roll, wrapped in pork skin and simmered to perfection, is a culinary emblem of Chile‘s rural heritage.
Often served during festivities and family gatherings, it embodies the resourcefulness and rich flavours that define Chilean cooking.
With its satisfying combination of tender meat and vibrant seasoning, Arrollado de Huaso is a dish that tells a story of tradition, ingenuity, and an enduring love of good food.
What Is Arrollado de Huaso?
Arrollado de Huaso is a rolled pork dish that highlights the Chilean knack for transforming humble ingredients into something extraordinary.
The dish is made by rolling seasoned pork and fat in pork skin, tying it tightly to create a compact log, and then cooking it in its own juices or a flavourful broth. Once ready, the roll is sliced into thick rounds, revealing the layers of tender meat and rich fat encased in the skin.
Typically enjoyed as part of a hearty meal, Arrollado de Huaso can be served warm or cold, making it a versatile addition to any table. It pairs beautifully with boiled potatoes, pebre (a zesty Chilean salsa), or even a fresh salad, balancing its rich flavours with lighter, complementary elements.
Its name, which translates roughly to “Huaso’s Roll,” pays homage to Chile’s rural cowboys, the huasos, whose lifestyle and traditions inspire this dish.
Ingredients and Taste
The primary ingredients in Arrollado de Huaso are pork meat, pork fat, and pork skin, but the magic lies in the seasoning.
Garlic, cumin, paprika, and oregano are commonly used to season the pork, creating a deeply aromatic and flavourful filling. Some recipes also incorporate ají (Chilean chili) for a touch of heat, adding complexity without overpowering the dish.
Once seasoned, the meat and fat are rolled tightly in the pork skin, which not only holds the roll together but also infuses the dish with rich, savoury flavours during cooking. The skin becomes soft and gelatinous, contrasting beautifully with the tender meat and the occasional pockets of fat.
The taste is a harmonious blend of smoky, salty, and earthy notes, with the spices adding depth and warmth. Each bite delivers a satisfying richness that lingers, making it a true comfort food.
A Taste of History
Arrollado de Huaso traces its roots to the rural regions of Chile, where resourceful cooks made the most of every part of the animal. This dish exemplifies the huaso lifestyle, deeply connected to the land and reliant on simple, wholesome ingredients.
The tradition of using pork skin as a wrapping reflects a no-waste approach, while the bold spices speak to the Chilean love of robust, hearty flavours.
Historically, Arrollado de Huaso was often prepared during matanzas, or communal hog slaughtering events, which were significant in rural life.
Families and neighbors would come together to process pork, creating preserved dishes like Arrollado de Huaso that could be stored and enjoyed over time.
This communal spirit remains a cornerstone of Chilean culture, with dishes like this serving as a reminder of the importance of shared meals and traditions.
Arrollado de Huaso (Chilean Pork Roll) Recipe
Serves: 4 people
Ingredients:
For the Pork Roll:
- 1.5 lbs (700 g) pork belly, skin on, trimmed and flattened
- 1.5 lbs (700 g) pork loin, cut into strips
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp cumin powder
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tbsp salt
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
For Wrapping and Cooking:
- 1 large pork caul fat or kitchen twine
- 1/4 cup dry white wine
- 1/4 cup water
Optional Garnish and Sides:
- Pickled onions or pebre (Chilean salsa)
- Warm crusty bread or boiled potatoes
Directions
To begin, lay the pork belly on a flat surface, skin side down, and pat it dry with paper towels. Use a meat mallet to flatten the pork belly evenly for easier rolling. Season the surface generously with salt, smoked paprika, cumin, oregano, and black pepper. This step ensures the seasoning penetrates the meat for deep, robust flavour.
Prepare the pork loin strips by coating them in a mixture of minced garlic, red wine vinegar, olive oil, and a sprinkle of salt and pepper. Allow them to marinate for 15–20 minutes while you prepare the roll. This marination adds a layer of tanginess to the interior of the roll.
Place the seasoned pork loin strips lengthwise on the centre of the pork belly. Roll the pork belly tightly around the loin, forming a log. Use the pork caul fat to wrap the roll securely, or tie it at regular intervals with kitchen twine. Ensure the roll is tightly packed to maintain its shape during cooking.
Preheat your oven to 350°F (175°C). While the oven heats, sear the pork roll in a large skillet over medium high heat until the outer layer is golden and crispy. This step locks in moisture and adds a caramelized exterior for flavour.
Transfer the seared roll to a baking dish. Deglaze the skillet with the dry white wine, scraping up any browned bits, and pour this liquid over the pork roll. Add 1/4 cup of water to the baking dish to prevent drying. Cover tightly with aluminium foil.
Bake the pork roll for 90 minutes, basting it every 30 minutes with the pan juices to keep it moist. Remove the foil during the last 15 minutes of cooking to allow the surface to crisp up further.
Once cooked, remove the roll from the oven and let it rest for 10 minutes. Carefully remove the twine (if used) before slicing the roll into thick, even rounds. The resting time ensures the juices redistribute evenly throughout the meat, enhancing its tenderness.
Serve the Arrollado de Huaso warm, accompanied by pickled onions or pebre for a traditional touch. Pair with crusty bread or boiled potatoes for a complete meal. For an authentic presentation, garnish the slices with a sprig of parsley or a sprinkle of paprika.
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