--- title: "Authentic Chilean Huaso Rolled Pork Recipe: Traditional Country Style" description: "The homemade huaso rolled pork, commonly known simply as \"huaso rolled pork,\" is a typical dish of Chilean cuisine with influences from European cuisine, where it was originally made with salt-preserved pork." url: https://www.chileanfoodrecipes.com/homemade-chilean-huaso-rolled-pork-recipe/ date: 2024-04-12 modified: 2026-01-03 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/04/Huaso-Rolled-Pork-Recipe.jpg categories: ["Main Dishes"] tags: ["Main Dishes"] type: post lang: en --- # Authentic Chilean Huaso Rolled Pork Recipe: Traditional Country Style [Versión en Español](https://comidaschilenas.com/receta-de-arrollado-de-huaso/) ![Traditional Chilean Arrollado de Huaso slices showing the rolled pork meat and bacon with a spicy red chili paste coating.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/04/Huaso-Rolled-Pork-Recipe.jpg) The homemade huaso rolled pork, commonly known simply as “huaso rolled pork,” is a typical dish of Chilean cuisine with influences from European cuisine, where it was originally made with salt-preserved pork. ## Nutrition Facts Each serving of Huaso Rolled Pork (Arrollado de Huaso) contains approximately 400 kcal, 32 g of protein, 28 g of fat, 5 g of carbohydrates, 95 mg of cholesterol, and 620 mg of sodium. (*) Estimated values may vary depending on ingredients and portions. ## How to make Huaso Rolled Pork Chilean homemade huaso rolled pork is a preparation made from pork meat (pulp, skin, and bacon) marinated in vinegar and seasoned with local spices, shaped into a roll, and tied with a string. **Prep Time:** 24 hours **Cook Time:** 120 minutes **Serving:** 6 ### Ingredients - 1 kg of pork pulp - 500 g of pork skin - 250 g of bacon or pancetta - 100 ml of vinegar - 4 beef broth cubes - 3 cloves of garlic - 3 tablespoons of red chili paste - 1 tablespoon of salt - Pepper - Cumin ### Instructions 1. Cut the pork pulp and bacon into long strips about 1 ½ centimeters wide. Cut the leather with a sharp knife into a square about 25 centimeters wide. In a medium bowl, mix the vinegar, salt, crushed garlic, and half of the chili paste; add pepper and cumin to taste; and place in a baking dish along with the pork pulp and bacon. ![Fresh raw pork pulp cut into pieces, ready to be marinated for the huaso rolled pork recipe.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/04/pork-pulp-300x187.webp) 1. Spread the mixture evenly, cover with plastic wrap, and marinate in the refrigerator for at least 24 hours. To assemble the roll, place the piece of leather on a clean work surface and alternately arrange the strips of pulp and bacon side by side across the width, cover with a little chili paste to taste, roll up, and tie the meat and leather tightly with kitchen twine from end to end, giving it the shape of a traditional roll. ![Red chili paste (ají de color) or marinade used for seasoning and coating the Chilean pork roll.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/04/Merken-sauce-300x197.webp) 1. Boil 4 liters of water with the beef broth tablets, dissolve everything well, carefully submerge the roll, and cook for at least two hours or until it is thoroughly cooked. Cool in the same broth, drain off the excess water, and spread with the remaining red chili paste. Serve the huaso roll hot or cold, preferably accompanied by boiled potatoes, spicy mashed potatoes, and/or a freshly made Chilean salad. ## Additional Tips - **The 24-hour rule:** Marinating the pork strips for a full 24 hours in vinegar and spices is not optional. The vinegar acts as a chemical tenderizer, breaking down the muscle fibers while allowing the garlic, cumin, and pepper to penetrate the thick cuts of meat deeply. - **The “leather” prep:** Using a sharp knife to flatten and square the pork skin is essential for a uniform roll. This skin acts as a protective casing that keeps the juices inside while boiling and provides the characteristic firm texture of the final product. - **Tight binding:** When tying the roll with kitchen twine, it must be extremely tight. If the roll is loose, it will fall apart during the two-hour boiling process or when you try to slice it. - **Broth cooling:** A technical secret for juiciness is to let the pork roll cool down inside its own cooking broth. This prevents the meat from drying out instantly upon contact with the air and allows it to reabsorb some of the seasoned liquid. ## Frequently Asked Questions (FAQ) ### 1. What is the difference between “Arrollado” and “Arrollado de Huaso”? Technically, they are very similar, but the “Huaso” version specifically emphasizes the use of red chili paste (ají de color) both inside the roll and as a final coating, giving it a spicier, more rustic profile. ### 2. Can I use a different meat instead of pork? The traditional Chilean recipe specifically calls for pork (pulp, skin, and bacon). The fat content and the specific texture of pork skin are what allow the roll to hold its shape and provide its unique flavor profile. ### 3. Is it served hot or cold? Both! It is incredibly versatile. You can serve it hot as a main dish with boiled or mashed potatoes, or slice it cold to make the famous “Sánguche de Arrollado” with avocado and Chilean salad. ### 4. Why use vinegar instead of just water or wine? Vinegar is a heritage technique from the era of salt-preserved meats. It provides a necessary acidity that cuts through the richness of the bacon and pork skin, balancing the overall flavor. ### 5. How long does it last in the fridge? Once cooked and cooled, it can be stored in the refrigerator for 4 to 5 days. Its flavor often improves after the first 24 hours as the spices continue to meld. ## Benefits of Eating Pork Pork provides the necessary proteins for proper bone development during growth. Its consumption increases the feeling of satiety while providing enough vitality due to its high thiamine content, necessary for carbohydrate assimilation in the body. Every 100 grams of pork contains only 2.4 grams of saturated fat, less than 10% of what we can ingest daily. ## Did You Know? The origins of the huaso rolled pork date back to the Spanish Colonial period in Chile, when the high society of that time decided to adopt it as a culinary specialty, which would later be adapted to the ingredients typical of Chilean cuisine. ## Recommended - [Terremoto cocktail](https://www.chileanfoodrecipes.com/chilean-terremoto-recipe-how-to-make-te-most-famous-chilean-cocktail/) - [Green chili jam](https://www.chileanfoodrecipes.com/chilean-green-chili-jam-recipe/) - [Chilean whisky sour](https://www.chileanfoodrecipes.com/original-whisky-sour-recipe/) - [Oysters with lemon](https://www.chileanfoodrecipes.com/oysters-with-lemon-juice/)