Arrollado Huaso

Step by stepInstructions

1. Season the pork belly all over with the garlic, paprika, cumin, salt, and pepper, and let it sit 20 minutes.
2. Lay the pork skin-side down, cover it evenly with the spinach and carrot strips, and roll it up tightly like a jelly roll.
3. Tie the roll firmly with kitchen twine at 1-inch intervals so it holds its shape.
4. Heat the oil in a large, heavy pot and brown the roll on all sides for 8 to 10 minutes.
5. Add the onion, bay leaves, wine, and water to cover, bring to a boil, then lower the heat and simmer, covered, for 1 1/2 to 2 hours until the pork is tender.
6. Cool the roll in its liquid, then refrigerate at least 4 hours or overnight; slice into thin rounds and serve cold with pebre and lemon wedges.