Arrolladitos de Chancho

Instructions

• Step 1 - Cut the meat and bacon into 1 cm thick strips. Set aside.
• Step 2 - Separately, put the chili sauce, garlic, vinegar, salt and black pepper in a bowl. Add the cumin, oregano and colored chili. Mix well.
• Step 3 - Marinate the meats for at least 4 hours. Refrigerate.
• Step 4 – Separately, cut the pork skin into a 15×20 cm rectangle and stretch it out well. Place the marinated meat in the center and along the length of the skin. Wrap and tie it lengthwise in both directions, or tie it evenly with kitchen twine. Each pork roll should weigh approximately 300 grams.
• Step 5 - Rest overnight in the refrigerator.
• Step 6 – Cook in plenty of boiling salted water for 2 hours in a traditional pot or 45 minutes in a pressure cooker. Slice and serve the Chilean pork roll hot (Optional: it can be cooled and served as an appetizer).
• Step 7 - It is traditionally served with boiled potatoes, mashed potatoes or grained rice.