Arrollado Huaso — Chilean Marinated Pork Roll
Arrollado huaso, the traditional Chilean pork roll: marinated pork wrapped in pork skin, simmered 2 hours and painted with paprika oil. Step by step.
Arrollado huaso is a traditional Chilean dish: strips of pork loin marinated in garlic, cumin and vinegar, wrapped in pork skin, tied and simmered for 2 hours over low heat, then finished with a coat of paprika oil (ají de color). It yields 4 servings with 40 minutes of prep and 2 hours of cooking; serve it cold in a sandwich or hot with mashed potatoes or Chilean salad. Do not confuse it with sweet arrollado: in Chile that rolled sponge cake is called brazo de reina.
Instructions
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Marinate the meat (12 hours ahead)
Cut 750 g of pork loin into thick strips about 2 cm wide. In a large bowl, mix them with the 3 chopped garlic cloves, 2 tablespoons white vinegar, 1/2 tablespoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon black pepper, 1/2 tablespoon salt and the crumbled bay leaf. For a spicy touch, add the chopped green chili. Cover and refrigerate at least 12 hours (ideally overnight) so the marinade penetrates the meat.
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Clean and stretch the pork skin
Scrape the pork skin with a knife to remove fat and bristles, then rinse it well. To soften it and make rolling easier, soak it in hot (not boiling) water for 5-10 minutes until pliable. Stretch it flat on the board with the inner side facing up, forming an even rectangle, and trim the ragged edges so it closes neatly.
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Build the roll with the marinated strips
Drain the pork strips from the marinade and lay them along the stretched skin, leaving a 3 cm border free. Pack them tightly and all in the same direction so the roll is firm and slices evenly. Roll the skin over itself, pressing firmly as you go so no air pockets are trapped inside.
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Tie firmly with kitchen twine
With kitchen twine, tie the roll first lengthwise, then with cross ties every 3-4 cm, pulling firmly without cutting the skin. A common mistake is tying it loosely: the roll opens during cooking and loses its shape. The arrollado should be compact and well sealed at both ends.
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Simmer 2 hours in broth over low heat
Place the roll in a large pot and cover it with water; add a teaspoon of salt and, if you like, a bay leaf. Bring to a gentle boil and immediately lower the heat: it must simmer over low heat, with the water barely trembling, for 2 hours. If it boils hard the skin can burst. Turn the roll halfway through so it cooks evenly.
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Paint with paprika oil and brown
Remove the roll from the broth and let it drain for a few minutes. Dissolve 1 tablespoon of sweet paprika (ají de color) in 1 tablespoon of oil and brush the whole surface with this mix, which gives it the characteristic reddish color. For a traditional finish, brown it a few minutes in a hot oven (220 °C) or in a pan, turning until the coating takes on color and shine.
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Rest, slice and serve
Let the roll rest at least 15 minutes before removing the twine; if you slice it hot and in a hurry it falls apart. Cut into 1-1.5 cm slices with a sharp knife. Serve it hot with mashed potatoes or Chilean salad, or let it cool completely for the classic cold deli-style arrollado in a sandwich.
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Foodtastico Tip
Arrollado huaso keeps for up to 5 days refrigerated, well wrapped in film or in an airtight container; the flavor actually improves the next day. To freeze, slice it once cooked and store for up to 3 months; thaw in the fridge and eat cold in a sandwich or reheat the slices in a covered pan over low heat. Always slice it cold for even, deli-style pieces.
Nutrition information
| Calories | 410 kcal |
|---|---|
| Protein | 34 g |
| Carbs | 2 g |
| Sugars | 0 g |
| Fat | 29 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
What is arrollado huaso and how does it differ from sweet arrollado?
Arrollado huaso is a savory Chilean cold cut made of marinated pork strips wrapped in pork skin and simmered over low heat. Sweet arrollado is a completely different preparation: in Chile it is called brazo de reina (a rolled sponge cake with dulce de leche or jam), while in Argentina and Peru that sweet or vegetable roll is called pionono. This recipe is the traditional savory version; if you are looking for the sweet one, it belongs to a separate dessert.
What do you serve with arrollado huaso?
Cold, it is the deli classic: in a sandwich with marraqueta or pan amasado bread, alongside Chilean pebre made of cilantro and chili. Hot, it is served with mashed potatoes or Chilean salad (wedged tomato and thin-sliced onion). The contrast between the marinated pork and the fresh, tangy pebre or salad is what makes the dish memorable.
Can I make arrollado without pork skin?
Yes. Pork skin in a sheet is not always easy to find outside Chile. You can replace it with pork flank (malaya) or with thin slices of bacon, which wrap the meat and add fat. The texture of the wrapper changes -it turns out less gelatinous than with skin- but the marinated interior and the flavor stay true to the recipe.
How long does it keep and how do you store it?
Well wrapped, arrollado huaso lasts up to 5 days refrigerated and usually tastes better on the second day. Once cooked and sliced it freezes for up to 3 months; thaw it in the fridge before using. Always keep it covered so it does not absorb refrigerator odors or dry out the paprika-painted surface.
How do I know the arrollado is cooked through?
With 2 hours of gentle simmering the roll is done. The clearest sign is that when you remove the twine the roll stays firm and does not open; the meat at the center should also reach 75 °C on a thermometer. If in doubt, cut a slice from the end: there should be no raw pink meat inside.
Is arrollado huaso eaten cold or hot?
Both ways are traditional. Cold is the deli classic, sliced for sandwiches or a cold-cut board, and it is how it is most eaten during Chile's national holidays (Fiestas Patrias). Hot, freshly browned, it is served as a main course with mashed potatoes or salad. Let it cool completely before slicing thin if you want the even cold-cut result.
Why does the arrollado fall apart when sliced, and how do I tie it well?
It falls apart for three reasons: the roll was loose, the tying was slack, or it was sliced while still hot. Roll it tightly with the skin outwards, tie kitchen twine every 2-3 centimeters and knot both ends firmly. After cooking, cool the roll pressed under a weight and slice it cold: the layers stay compact and hold together.
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