Carefully remove the skin from the pork leg using a sharp knife. Remove the bone and save it to make broth for beans or soups.

Mix the spices, crush them in a mortar, and season the pork strips.

Lay out the pork skin and fill it with the seasoned pork strips. Roll it up and tie it securely with butcher’s twine or kitchen string.

In a pot large enough to hold the pork roll, add all the broth ingredients. Add enough broth to cover the roll. Cover and bring the liquid to a boil. Reduce the heat and simmer gently for about 2 1/2 hours, until the pork skin is very tender.

At this point, you can serve the arrollado hot or let it cool to serve cold. If you want it cold, let it cool in the broth until the next day.

The next day, remove the arrollado from the broth, which will have turned to gelatin. Remove the fat and save the broth for soups. Cut and remove the string used to tie the roll. If you like, brush the top with chili paste.

You can serve the arrollado with chimichurri sauce, pebre sauce, or cilantro sauce. You can see it on YouTube. https://youtu.be/tUn2OxMTcfM