1 Cut the loin lengthwise into 6 strips and marinate with all of the seasonings except the hot sauce for 24 hours. Then spread the skin out over a table and place all of the meat strips on one end.
2 Roll the skin over the strips, pressing tightly. Cut off excess skin and tie roll with white kitchen string.
3 Place the roll in a plastic bag, eliminate all air and close tightly. Place the packet in a pressure cooker, cover with water, and boil for 1 hour. Remove from heat, let cool, and refrigerate.
4 When the gelatinous broth inside the bag has solidified, open it and remove the roll, eliminating the gelatin with your hands. Remove the string and brush with hot sauce.
Advice of Wine to combine
Suggest from Sommelier
This hearty, intensely flavored and slightly spicy meat is served with spicy tomato salsa and course country bread. This can only mean a classic young Cabernet Sauvignon from Maipo: oak-aged but full of vigor and lively fruit and with the tannins necessary to handle the heat of the hot peppers and the fat from the pork.