Arrollado Huaso

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer a leaner option while pork loin is less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor, while broth is economical.

prunes

🥗Healthier: dried figs

💰Cheaper: raisins

Figs provide similar sweetness, while raisins are often cheaper.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly is often more affordable.

Start with a piece of pork shoulder, also known as paleta or shoulder meat.

Trim the pork to remove any bones or tough parts, making it thinner and more rectangular.

Cut the pork into long strips, ensuring they are thin and even.

Season the pork with 2 tablespoons of dried oregano, 1 tablespoon of ground cumin, 2 tablespoons of paprika, and 2 tablespoons of salt.

Add approximately 1/3 cup of white vinegar to the seasoning mix.

Optionally, add 2 tablespoons of chili cream for extra flavor.

Mix the seasoning thoroughly with your hands, ensuring the pork is well coated.

Cover the seasoned pork with plastic wrap and refrigerate for 12 hours to marinate.

Prepare the pork skin by cutting it into strips, ensuring the soft side is facing out.

Begin assembling the arrollado by compacting the marinated pork into the pork skin, ensuring it is tightly packed and even throughout.

Continue to roll and compact the pork until it is fully wrapped in the skin, making sure it is secure and tight.

Cooking Techniques

Equipment Needed

Spice Level: