Chilean Arrollado de Malaya Sandwich — A Classic of Old Santiago

Versión en Español

Chilean arrollado de malaya sandwich is pork flank marinated for 4 hours with wine vinegar, oregano, garlic, ají de color, and chili sauce, rolled tight, tied, boiled in salted water for about 2 hours, cooled in its broth, sliced, and served cold in marraqueta or hallulla with lettuce, tomato, and pickled green chili. It takes 45 minutes of preparation plus marinating and 2 hours of cooking, and serves 4.

A hidden treasure of old Santiago rotiserías, simple yet carefully made.

How to Make an Arrollado de Malaya Sandwich?

Get the best cut you can, ideally from a butcher. The pork is seasoned, rolled, and slowly boiled, then chilled and sliced for the sandwich.

Nutritional Information

Each malaya sandwich contains approximately 350 kcal, 20 g of protein, 20 g of fat, 30 g of carbohydrates, 3 g of fiber, 4 g of sugars, 70 mg of cholesterol, and 500 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Arrollado de Malaya Sandwich Recipe

Preparation: 45 minutes (plus 4 hours marinating)
Cooking: 2 hours
Servings: 4

Ingredients

• 1.5 kg of pork flank (malaya)
• 50 ml (3½ tablespoons) of wine vinegar
• 4 marraquetas or hallullas
• 4 lettuce leaves
• 2 tomatoes
• 1 garlic clove, chopped
• 1 tablespoon of chili sauce
• Green chili, sliced into rings
• Ají de color (Chilean paprika)
• Oregano
• Vegetable oil
• Fine salt

Instructions

1. Clean the pork flank and trim excess fat. Place it in a large bowl and season with the vinegar, oregano, chopped garlic, ají de color, and chili sauce, rubbing evenly with your hands. Cover with plastic wrap and marinate in the fridge for about 4 hours.

2. Remove the meat from the marinade, lay it flat, and using a cloth, roll it tightly to a diameter of 12 to 15 cm (5 to 6 inches). Tie it with kitchen twine and secure both ends.

3. Cook the rolled malaya covered in salted water for about two hours, until tender. Let it cool in the cooking broth, then slice to the thickness you like. Wash and thinly slice the tomatoes and season with salt and oil.

4. Open a fresh marraqueta, place lettuce on the base, add one or two slices of malaya, cover with tomato, and top with pickled green chili to taste, plus a little mayonnaise if you like. Serve cold, ideally with a good coffee.

Additional Tips

Use kitchen twine

Use proper kitchen twine, which is made for contact with food.

Cool it in the broth

Letting it cool in its cooking liquid keeps it moist and makes clean slices.

Try it hot

Warm the slices on a griddle for a hot arrollado sandwich.

Frequently Asked Questions (FAQs)

1. Can I use another bread?

Any firm, crusty bread that holds the juices, such as pan amasado, baguette, or frica.

2. Can I freeze cooked malaya?

Yes, cooked and portioned, wrapped in plastic and a zip top bag, for up to 2 months.

3. Can malaya be cooked in the oven?

It is not traditional, but you can cover it well with foil and bake at low temperature for 3 to 4 hours.

4. Can the sandwich be served hot?

It is usually served cold or at room temperature, but the slices can be warmed on a griddle.

History of the Malaya Sandwich

The malaya sandwich descends from the cold cuts tradition of Chilean rotiserías. Rolling the flank has European influences, but Chilean butchers and soda fountains perfected its seasoning with ají de color and vinegar.

Did You Know?

Malaya, known elsewhere as matambre, is the thin layer of meat between the skin and the ribs from the pig’s belly area.

Recommended

• Arrollado de Malaya Recipe
• Chilean Chacarero Sandwich Recipe
• Chilean Chicken and Bell Pepper Sandwich Recipe
• Chilean Smoked Chilote Garlic Paste Recipe