The huaso or pork roll is a traditional dish with roots in the beautiful Chilean countryside. The name of this exquisite delicacy is inspired by the huasos, who are skilled Chilean cowboys or horsemen.
It consists of generous strips of pork seasoned with fine herbs and spices, carefully rolled and tied around a piece of pork leather or wrapped in slices of bacon.
Then, the roll is slow-cooked until the meat becomes incredibly tender.
Once cooled, it is sliced into delicate pieces and served at room temperature to enjoy its delicious flavor.
Huasos or Pork Roll
Ingredients
1 ½ kilogram of Pork loin or another lean pork meat
4 Garlic cloves, finely chopped
1 tablespoon of Ground cumin
1 tablespoon of Ají sauce
1 tablespoon of Dried oregano
1 pinch of Salt
500 grams of Slices of bacon
20 milliliters of Lemon juice
Ají sauce
1 pinch of Pepper
Preparation
Step 1 : First, cut the pork into long, thin strips as long as possible and place them in a flat dish. Add the garlic and mix well.
Step 2 : Refrigerate for 1 to 2 hours to allow the flavors to absorb.
Step 3 : Then, spread the bacon on a smooth surface and cover with the marinated strips; roll the bacon tightly around the meat strips.
Step 4 : Tie with kitchen string and let rest in the refrigerator for 1 day.
Step 5 : Place the roll in a pot and cover completely with water.
Step 6 : Bring to a boil, reduce the heat, and cook on low until the meat is tender, about 1 to 2 hours.
Step 7 : Remove the roll from the water and let it cool before slicing.
Step 8 : Serve warm with ají paste.
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