CHILEAN PORK ROLL. JON STYLE

 

CHILEAN PORK ROLL. JON STYLE

 

I bought 2 large pork shoulders to make this pork rolls. I separated the skin, reserved some meat for the rolls and the rest divided for stews or another dishes.

 

PORTIONS: 2 PORK ROLLS

 

SEASONING INGREDIENTS FOR THE MEAT

2 large pieces pork skin shoulder or another part skin

1 tsp. ground cumin

¼ tsp. cayenne pepper

¼ tsp. ground black pepper

1 tbsp. chopped parsley

1 and ½ tsp salt

3 minced garlic cloves

 

INGREDIENTS FOR THE STUFFING

1 carrot cut in large strips

1 red bell pepper cut in batons

3 large scallions

4 hardboiled eggs, cut in half length wise

Swiss chard, spinach or watercress. I used bock choy because I had it in the refrigerator.

 

METHOD

Take off most of the pork fat meat and cut it in long thin strips.

In a bowl mix the spices and season the pork meat. It’s better if you let it marinate overnight

Lightly cook in boiling water Swiss chard, spinach, watercress or bock choy.

On the preparation table open up the pork skin and accommodate the pieces of meat, vegetables and eggs along the pork skin.

Roll it and tight up with butcher cord.

Use plastic wrap around the roll or a hard plastic bag to seal it.

Fill half with water a large pot enough to hold the pork roll.

Season the water with salt and cumin, just in case the roll has a leak, that way doesn’t lose the flavor.

Cook the pork roll for about 2½ hours, for the pork skin to be soft.

You may serve it in hot slice or let it cool off until the next day.

You may serve it sliced cold with salad or make sandwiches.