Braised pork roll filled with vegetables and eggs
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.
Serves 6
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
Cook onions until soft. Add beaten eggs, stirring until just cooked. Mix in garlic and parsley.
Spread filling on pork, leaving 2 inches from edges. Roll tightly and tie with kitchen twine at 3-inch intervals.
Brown roll on all sides in hot oil. Add broth, cover, and simmer at 160°C for 40 minutes until cooked through.
Let rest 10 minutes before removing twine and slicing into thick medallions. Serve with pan sauce.
Use twine to secure the roll evenly
Don't skip the resting period for juicy meat
Reserve pan juices to make a sauce
Add sautéed mushrooms to the filling
Include cheese like Fontina in the filling
Use prosciutto or ham between pork layers
Refrigerate up to 3 days. Slice and reheat gently with sauce
Arrollado Huaso originates from rural Chilean culture where gauchos developed hearty, portable dishes for long days on horseback.
Yes, assemble and refrigerate up to 8 hours before cooking.
A full-bodied Carménère or Cabernet Sauvignon complements it beautifully.
Per serving · 6 servings total
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