Arepas De Pernil
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Worcestershire Sauce450 g
Guava Paste1 cup
Peppercorns (mixed)170 g
Ginger (fresh, peeled)2 tbsps
Cumin Seed2 bunches
Oregano (fresh)5 cloves
Garlic1 tbsp
Canola Oil1 cup
Olive Oil2 tbsps
Panela (papelon,)2.5 cups
Water (lukewarm)1
Salt2 cups
CornmealDirections:
1
For the pernil: In a blender, combine the Worcestershire, guava paste, peppercorns, ginger, fennel seeds, cumin seeds, bay leaves, oregano, and garlic
2
Transfer the marinade to a Dutch oven or other large pot; stir in the malt beverage
3
Add the pork; cover and refrigerate 24 hours
4
For the mango sauce: Meanwhile, heat the canola oil in a small saucepan over medium heat; add the garlic and jalapeno
5
Fry until lightly golden, about 2 minutes
6
With a slotted spoon, remove the garlic and jalapeno; transfer to a blender
7
Add the mango puree, olive oil, cilantro and papelon; blend until smooth
8
Refrigerate in an airtight container until ready to use
9
When pork is ready to cook, preheat the oven to 400 degrees F
10
Bake until the meat shreds easily with a fork, about 4 hours
11
Shred the pork; reserve about 1 cup pork and freeze the remainder for another use
12
For the arepas: Before serving, place 2 1/2 cups water in a medium bowl with 1 teaspoon salt and oil; slowly pour the cornmeal into the water
13
Knead together the cornmeal and water until blended and smooth
14
With wet hands, divide the dough into 6 even portions
15
Roll each dough portion into a ball; pat it into a 3 to 4-inch disk, about 1/2-inch thick
16
Heat oil in a cast-iron skillet over medium heat; add the arepas
17
Cook the arepas until golden brown on both sides, turning once, about 10 minutes
18
Transfer the browned arepas to a baking sheet and bake until cooked through, 10 to 12 minutes
19
To serve, partially split the hot arepas (not all the way around); remove some dough to make room for your filling
20
Fill the arepas with warmed pulled pork, 3 tomato slices, and a dollop of mango sauce
21
Serve immediately