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Arrollado de Chancho
Arrollado de Chancho is a beloved traditional Chilean dish that encapsulates the heart and soul of Chilean cuisine. This succulent rolled pork shoulder, infused with a fragrant blend of cumin, paprika, and oregano, is slow-cooked to perfection, allowing the flavors to meld beautifully. Accompanied by a medley of hearty root vegetables, this dish offers comforting aromas and a rich, savory taste. Perfect for festive gatherings or special family meals, each bite is a celebration of Chile's culinary heritage that will have everyone reaching for seconds.
Ingredients
- Pork shoulder
- 3-4 lbs
- Water
- 3 cups
- Bay leaves
- 2
- Onion
- 1 large, sliced
- Potatoes
- 4 medium, peeled and chopped
- Carrots
- 2 large, peeled and sliced
- Black pepper
- 1 teaspoon
- Salt
- 2 teaspoons
- Dried oregano
- 2 teaspoons
- Paprika
- 1 tablespoon
- Cumin
- 1 tablespoon
- Garlic
- 4 cloves, minced
- Oil
- 2 tablespoons
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine minced garlic, cumin, paprika, oregano, salt, and black pepper to create a flavorful spice rub.
- Generously rub the spice mixture over the pork shoulder, ensuring it is evenly coated for maximum flavor.
- Heat oil in a large pot over medium-high heat. Add the pork shoulder and sear it on all sides until it develops a deep golden-brown crust, about 4-5 minutes per side.
- Once seared, remove the pork shoulder from the pot and set it aside on a plate.
- In the same pot, add the sliced carrots, chopped potatoes, sliced onion, bay leaves, and water. Stir and bring to a boil.
- Carefully place the seared pork shoulder on top of the vegetables in the pot. This will allow the flavors to meld and the pork to baste in its own juices.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for approximately 3 hours, or until the pork is tender and shreds easily with a fork.
- After baking, remove the pot from the oven and let the arrollado de chancho rest for about 10 minutes before slicing.
- Serve the sliced pork with the cooked vegetables and a ladle of the savory cooking liquid drizzled on top.
Tips
- For a spicier kick, add a teaspoon of crushed red pepper flakes to the spice rub.
- Feel free to substitute the vegetables with seasonal root vegetables like parsnips or turnips.
- If you want to enhance the sauce, you can reduce the cooking liquid after baking to intensify the flavors.
Dietary Information
Servings: 6-8 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 3 hours Calories: 480 Fat: 22g Carbs: 35g Protein: 30g Sodium: 600mg Sugar: 4g
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