Arrollado Huaso

About This Recipe

A traditional Chilean cowboy dish featuring a thin pork loin butterflied and filled with scrambled eggs, onions, and herbs, then rolled, tied, and braised slowly until tender. It's served sliced with the pan sauce. Rooted in the everyday cooking of Chilean kitchens, Arrollado Huaso balances technique and tradition: the pork loin is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the pork loin, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 1 kgpork loin
• 4 eacheggs, beaten
• 2 largeonions, diced
• 3 clovesgarlic, minced
• 1 cupbeef broth
• 3 tbspfresh parsley, chopped

Instructions

1. 1

   Prepare Pork

   Butterfly the pork loin by slicing horizontally almost through, then opening like a book. Season with salt and pepper.

   Ask your butcher to butterfly the pork for you

2. 2

   Make Filling

   Cook onions until soft. Add beaten eggs, stirring until just cooked. Mix in garlic and parsley.

3. 3

   Roll

   Spread filling on pork, leaving 2 inches from edges. Roll tightly and tie with kitchen twine at 3-inch intervals.

4. 4

   Braise

   Brown roll on all sides in hot oil. Add broth, cover, and simmer at 160°C for 40 minutes until cooked through.

5. 5

   Rest and Slice

   Let rest 10 minutes before removing twine and slicing into thick medallions. Serve with pan sauce.

Variations

• •

  Add sautéed mushrooms to the filling

• •

  Include cheese like Fontina in the filling

• •

  Use prosciutto or ham between pork layers

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 3 days. Slice and reheat gently with sauce Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions