Lay the pork skin flat on the table and place the strips of meat in the center.
Add the carrot sticks, Swiss chard, hard-boiled eggs, and bell peppers on top of the meat.
Roll up the meat and tie it with butcher’s twine or kitchen string.
In a long pot, mix the boiling water with the chicken bouillon cube, salt, and bay leaves.
Place the rolled pork in the broth, cover with aluminum foil, and poke a few holes in the foil to let some steam escape.

Bring to a boil, then reduce the heat and simmer gently for about 2 hours.
Let cool and refrigerate.
Remove the strings and brush the roll with chili paste.
Serve cold for sandwiches or with salads.

You can serve it with chimichurri or pebre.
https://youtu.be/liosrfV048M