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Arrollado huaso
Rolled spiced pork belly
Arrollado huaso: Chilean pork belly rolled with chilli, garlic and cumin
Arrollado huaso, the 'countryman's roll', is the pork belly roll of the Central Valley: a flat piece of pork belly spread with ají paste, garlic and cumin, rolled tight, tied and wrapped, then simmered for hours and sliced cold. It is the star of September fondas and Christmas tables, sliced thin with hot bread, pebre and boiled potatoes. The mistake that spoils it is a loose roll, which unwinds and cooks unevenly; tie it every 3 cm. Chef's tip: cool it overnight in its cooking liquid with a weight on top; it sets firm and slices into neat spirals. The pork must reach 71 °C in the centre, as the rolled-in surface is now inside.
- Total time
- 190 min
- Difficulty
- hard
- Serves
- 10
Ingredients
For the roll
- 3 ⅓ lb boneless pork bellyskin on, in one flat piece
- 3 tbsp ají color or red chilli pasteor 2 tbsp sweet paprika mixed with 1 tsp chilli flakes and 2 tbsp oil
- 6 garlic clovescrushed
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp salt
- 1 tsp black pepper
For cooking
- 1 onionhalved
- 1 carrothalved
- 1 tsp black peppercorns
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/6 doneStep 1: Lay 3 ⅓ lb boneless pork belly skin side down. If it is very thick, cut horizontally into the meat so it opens out to an even 2–3 cm. Mix 3 tbsp ají color or red chilli paste, 6 garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 tbsp salt and 1 tsp black pepper and spread over the meat side.
Step 2: Roll the pork up tightly from a long side, skin outside, and tie firmly every 3 cm with kitchen string. Wrap in a clean muslin or cheesecloth and tie the ends. Cover and marinate in the fridge overnight.
15 minStep 3: Put the roll in a large pot with 1 onion, 1 carrot, 3 bay leaves and 1 tsp black peppercorns and cover with cold water. Bring to the boil, skim, then simmer very gently, partly covered.
150 minStep 4: Check with a thermometer: the centre must reach at least 160°F and a skewer should slide in easily.
5 minStep 5: Cool the roll in its liquid, then lift out, set on a tray with a weight on top and chill overnight.
10 minStep 6: Unwrap, remove the string and slice thinly. Serve cold with bread, pebre and potato salad. Keeps 4 days in the fridge.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 26 g
- Carbs
- 2 g
- Fat
- 45 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arrollado huaso take?
- About 190 minutes in total: 30 minutes to prepare and 160 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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