1 kg (2 lbs 3 oz) pork skin (taken from the belly)
500 g (1 lb 2 oz) white (fatty) bacon
4 tbsp Chilean red chili paste
3 garlic cloves, crushed
1 cup red wine vinegar
Salt and black pepper to taste
½ tsp ground cumin
2 tbsp fresh oregano
2 tbsp paprika
Step 1 – Chop pork meat and fatty bacon into 1 cm (1/2 in) strips. Set aside.
Step 2 – Combine chili paste, garlic, vinegar, salt, black pepper, cumin, oregano and paprika in a bowl. Mix well.
Step 3 – Marinate meat with this mixture and refrigerate for at least 4 hours.
Step 4 – Cut pork skin into 15×20 cm (6×9 in) rectangles and stretch them out flat. Place the marinated meat filling on the pork skin. Wrap the skin up around the filling and tie with string evenly across the surface. Each roll should weight approximately 300 g (2/3 lb).
Step 5 – Refrigerate overnight.
Step 6 – Boil in salted water for 2 hours in a traditional saucepan or 45 minutes in a pressure cooker. Slice and serve hot (Optional: cool and serve as a starter).
Step 7 – Serve with boiled potatoes, mashed potatoes or rice.