--- title: "Arrollado de Malaya Recipe: The Classic Chilean Stuffed Pork Roll" description: "The \"arrollado de malaya rellena\", also known as \"matambre de malaya\", is a classic Chilean dish that is popular and delicious. It can be enjoyed cold in sandwiches, accompanied by potato salad, or as a snack on a summer day with a fresh tomato salad." url: https://www.chileanfoodrecipes.com/arrollado-de-malaya-recipe/ date: 2024-07-17 modified: 2026-01-12 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Chilean-Arrollado-de-Malaya-Recipe.jpg categories: ["Main Dishes"] tags: ["Main Dishes"] type: post lang: en --- # Arrollado de Malaya Recipe: The Classic Chilean Stuffed Pork Roll [Versión en Español](https://comidaschilenas.com/receta-de-malaya-rellena/) ![Chilean Arrollado de Malaya Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Chilean-Arrollado-de-Malaya-Recipe.jpg) The “arrollado de malaya rellena”, also known as “matambre de malaya”, is a classic Chilean dish that is popular and delicious. It can be enjoyed cold in sandwiches, accompanied by potato salad, or as a snack on a summer day with a fresh tomato salad. ## Nutritional Facts Each serving of arrollado de malaya rellena contains approximately 300 kcal, 10 g of carbohydrates, 20 g of fats, 25 g of proteins, 2 g of fiber, 1 g of sugars, 70 mg of cholesterol, and 400 mg of sodium. ## How to Make Arrollado de Malaya Making arrollado de malaya rellena is relatively simple but requires planning to achieve the best results. A key tip is to have all the ingredients ready and separated before starting. **Prep Time**: 12 hours **Cook Time**: 2 hours **Servings**: 10 ### Ingredients #### 1. Malaya - 2 kg of pork (malaya) - 600 ml of water - 120 ml of vinegar - 2 celery stalks - 1 teaspoon of oregano - 1 tablespoon of chili sauce - 1 onion, chopped - Salt - Pepper #### 2. Filling - 4 hard-boiled eggs - 3 parsley sprigs - 3 tablespoons of oil - 2 carrots, cut into strips - 1 bay leaf - Oregano - Cilantro - Chives ### Instructions 1. Clean the malaya by removing the excess fat. In a large bowl, mix the water, apple cider vinegar, oregano, chili sauce, chopped onion, and celery, adding salt and pepper to taste. Submerge the malaya and marinate for 12 hours. ![Malaya pork](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Malaya-pork-300x194.webp) 1. Strain and dry the meat, filter and reserve the solid ingredients from the marinade, discard the liquid. Spread the malaya on a flat surface and distribute the carrots, quartered eggs, and parsley along it. Carefully roll the meat, pressing it as the filling forms. ![Fresh celery](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Fresh-celery-300x200.webp) 1. Tie the meat with kitchen string, folding the ends inward, knotting each end, and securing with toothpicks. In a large pot, heat the oil over medium-high heat and brown the stuffed malaya on all sides. Cover with water and add the reserved marinade ingredients, bay leaves, and the bundle of assorted herbs. ![Cooked eggs](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/07/Cooked-eggs-300x197.webp) 1. Adjust the seasoning and bring to a boil over high heat, reduce heat, and simmer for about 2 hours or until the meat is tender. Remove from heat and cool in the cooking liquid. Strain and serve the stuffed arrollado de malaya cold, typically accompanied by Russian salad or potatoes with mayonnaise. ## What is Malaya? “Malaya” pork, also known as “matambre,” is a cut of meat found on the outside of the animal’s rib cage, a thin layer that covers the ribs on the outside. The main characteristic of malaya is its relatively flat texture and wide surface, making it ideal for preparations that require rolling or stuffing the meat. ## Keys for a Perfect Arrollado - **Preparation Strategy:** Success depends on “mise en place”; ensure all ingredients for the filling and the meat are ready and separated before you begin the rolling process. - **Cooling in Liquid:** After simmering for 2 hours, the meat should be left to cool completely inside its cooking liquid. This technical step ensures the meat remains moist and flavorful. ## Frequently Asked Questions (FAQ) ### 1. What exactly is “Malaya” pork? It is a thin layer of meat found on the outside of the animal’s rib cage. Its flat and wide surface makes it the ideal cut for rolling and stuffing. ### 2. How do I secure the roll? You should tie the meat with kitchen string, fold the ends inward, and secure them with knots and toothpicks to prevent the filling from escaping during browning and boiling. ### 3. What is the best way to serve it? It is typically served cold, often accompanied by Russian salad (potato salad with mayonnaise) or as a high-quality filling for sandwiches. ### 4. Can I use the marinade liquid for cooking? No, you should strain and dry the meat and discard the liquid. However, you should reserve and use the solid ingredients from the marinade in the cooking pot. ## History and Origin of Arrollado de Malaya Arrollado de malaya is a long-standing tradition in Chilean households, prized for its ability to be prepared in advance and served in various settings. While the cut of meat itself (matambre) is common across South America, the Chilean version is distinguished by its specific blend of spices and traditional cold service. ## Did You Know? Malaya is a thin layer of meat extracted between the skin and ribs of pork and other animals, ideal for grilling or baking, alone, as a pizza topping, or stuffed as in this recipe. ## Recommended - [Barros Jarpa recipe](https://www.chileanfoodrecipes.com/barros-jarpa-sandwich-recipe/) - [Hot fava bean salad](https://www.chileanfoodrecipes.com/recipe-for-chilean-hot-fava-bean-salad/) - [Pisku stew recipe](https://www.chileanfoodrecipes.com/traditional-mapuche-pisku-stew-recipe/) - [Pichuncho cocktail](https://www.chileanfoodrecipes.com/pichuncho-cocktail-recipe-the-chilean-version-of-the-manhattan/)