The “arrollado de malaya rellena”, also known as “matambre de malaya”, is a classic Chilean dish that is popular and delicious. It can be enjoyed cold in sandwiches, accompanied by potato salad, or as a snack on a summer day with a fresh tomato salad.
How to make Arrollado de Malaya
Making arrollado de malaya rellena is relatively simple but requires planning to achieve the best results. A key tip is to have all the ingredients ready and separated before starting.
Nutritional facts
Each serving of arrollado de malaya rellena contains approximately 300 kcal, 10 g of carbohydrates, 20 g of fats, 25 g of proteins, 2 g of fiber, 1 g of sugars, 70 mg of cholesterol, and 400 mg of sodium.
Arrollado de Malaya Rellena Recipe
Preparation: 12 hours
Cooking: 2 hours
Servings: 10 people
Ingredients
1. Malaya
- 2 kg of pork (malaya)
- 600 ml of water
- 120 ml of vinegar
- 2 celery stalks
- 1 teaspoon of oregano
- 1 tablespoon of chili sauce
- 1 onion, chopped
- Salt
- Pepper
2. Filling
- 4 hard-boiled eggs
- 3 parsley sprigs
- 3 tablespoons of oil
- 2 carrots, cut into strips
- 1 bay leaf
- Oregano
- Cilantro
- Chives
Preparation
- Clean the malaya by removing the excess fat. In a large bowl, mix the water, apple cider vinegar, oregano, chili sauce, chopped onion, and celery, adding salt and pepper to taste. Submerge the malaya and marinate for 12 hours.
- Strain and dry the meat, filter and reserve the solid ingredients from the marinade, discard the liquid. Spread the malaya on a flat surface and distribute the carrots, quartered eggs, and parsley along it.
- Carefully roll the meat, pressing it as the filling forms. Tie the meat with kitchen string, folding the ends inward, knotting each end, and securing with toothpicks.
- In a large pot, heat the oil over medium-high heat and brown the stuffed malaya on all sides. Cover with water and add the reserved marinade ingredients, bay leaves, and the bundle of assorted herbs.
- Adjust the seasoning and bring to a boil over high heat, reduce heat, and simmer for about 2 hours or until the meat is tender. Remove from heat and cool in the cooking liquid.
- Strain and serve the stuffed arrollado de malaya cold, typically accompanied by Russian salad or potatoes with mayonnaise.
What is Malaya?
“Malaya” pork, also known as “matambre,” is a cut of meat found on the outside of the animal’s rib cage, a thin layer that covers the ribs on the outside.
The main characteristic of malaya is its relatively flat texture and wide surface, making it ideal for preparations that require rolling or stuffing the meat.
Did you know?
Malaya is a thin layer of meat extracted between the skin and ribs of pork and other animals, ideal for grilling or baking, alone, as a pizza topping, or stuffed as in this recipe.
