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.