Authentic home cooking from Chile, with US measurements. 
Pork Roll (Arrollado de Pernil)
I made this delicious pork roll using a pork leg. I used the meat to make Argentinian sausages and saved the skin to make this roll. I deboned another pork leg and used half of the meat for this roll. With the rest, I made a delicious roast with crispy skin.
https://youtu.be/OrcgI9fsLHA
Pork Roll (Arrollado de Pernil)
I made this delicious pork roll using a pork leg. I used the meat to make Argentinian sausages and saved the skin to make this roll. I deboned another pork leg and used half of the meat for this roll. With the rest, I made a delicious roast with crispy skin.
https://youtu.be/OrcgI9fsLHA
Open in Cookpad AppSteps
- 1
In a bowl, mix the spices for the marinade.
Season the pork strips.
- 2
Place a layer of seasoned pork strips in the center of the pork skin.
Add the vegetables, hard-boiled eggs, and more pork strips on top.
- 3
Roll up and tie with butcher’s twine or kitchen string.
Place the roll in a pot and cover with water.
Season the water with the broth ingredients.
- 4
Bring the water to a boil, cover, and cook slowly for 2 1/2 hours.
- 5
Let it cool in the cooking liquid, then refrigerate until the next day.
- 6
Remove the roll from the liquid, which will have turned to gelatin. Save the gelatin to use in soups or sauces.
- 7
If desired, coat the outside with chili pepper.
- 8
Slice and serve.
My Channel: www.youtube.com/c/JonMichelena1
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