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Calories
Preparation
7 Hours
Author
Chile BrandIngredients
- 1,200 grams of pork loin or pork shoulder
- 1 kilo of pigskin (from the belly)
- 500 grs white bacon
- 4 tablespoons Chilean red chili paste sauce
- 3 units of garlic cloves
- 1 glass of red wine vinegar
- Salt and black pepper to taste
- ½ teaspoon ground cumin
- 2 tablespoons fresh oregano
- 2 tablespoons colored chili
- Cotton straw.
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 in a 15×20 cm rectangular shape and stretch well. Place the marinated meats in the center and along the length of the hide. Wrap and tie lengthwise in both directions or tie evenly. Each roll should weigh approximately 300 grams.
- Step 5 - Rest overnight in the refrigerator.
- Step 6 - Cook in abundant boiling salted water for 2 hours in a traditional pot or 45 minutes in a pressure cooker. Cut and serve hot (Optional: can be cooled and served as a starter).
- Step 7 - It is traditionally served with boiled potatoes, mashed potatoes or grained rice.
