🥓 Arrollado de huaso
Arrollado de huaso is a rolled pork cold cut seasoned with chili and garlic, boiled until tender, pressed and served cold in slices. The meat is firm, savoury and gently spicy. It is a classic of Chilean country cooking, eaten as a starter, on bread or on a platter with other cold meats.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 kg boneless pork shoulder or belly, in one flat piece
- 6 garlic cloves, crushed
- 2 tbsp merkén or mild chili flakes
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp salt
- 1 bay leaf
- Kitchen string
Method
- Lay the pork flat and trim off excess fat; score the surface lightly.
- Rub with garlic, chili, cumin, oregano and salt, and leave to marinate for at least 4 hours.
- Roll the meat tightly and tie it with kitchen string every 3 cm.
- Put it in a pot, cover with water, add the bay leaf and simmer gently for about 2 hours until very tender.
- Lift out, wrap tightly and press under a weight in the fridge overnight.
- Remove the string and slice thinly; serve cold.
How to make it lighter
- Choose a leaner cut and trim the fat before rolling: a thin slice then has fewer calories.
- Serve two or three slices with salad and bread instead of a large platter of cold cuts.
- Chill the cooking broth and lift off the solid fat before using it for soup.
History
The name refers to the huaso, the horseman of central Chile's countryside, and the dish belongs to the rural pork-curing tradition of the region. It is typically made when a pig is butchered, using the cuts that suit rolling and slow boiling. Today it is sold in butchers and delis and is a fixture of festive tables, especially around national holidays.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →