Arepas With Pulled Pork And Pickled Onion
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Distilled White Vinegar1 tsp
Salt1 tsp
Cumin Seed1 tsp
Allspice (whole)1 tsp
Black Peppercorn6 large
Garlic Cloves (coarsely chopped)1 cup
Orange Juice (fresh)1 cup
Water3 cups
Whole Milk1 tbsp
Sugar2.5 tbsps
Vegetable OilDirections:
1
Make pickled onion: Stir together all pickled onion ingredients in a bowl and chill, covered, at least 12 hours
2
Stir together all pickled onion ingredients in a bowl and chill, covered, at least 12 hours
3
Marinate pork while onion chills: Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes
4
Finely grind toasted spices with achiote in an electric coffee/spice grinder or with a mortar and pestle
5
Mince garlic and mash to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow glass or ceramic baking dish
6
Stir in spice mixture, oregano, orange juice, and vinegar
7
Add pork and rub meat all over with marinade
8
Marinate pork, covered and chilled, at least 2 hours
9
Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes
10
Finely grind toasted spices with achiote in an electric coffee/spice grinder or with a mortar and pestle
11
Mince garlic and mash to a paste with salt using a heavy knife, then transfer to a 2 1/2- to 3-quart shallow glass or ceramic baking dish
12
Stir in spice mixture, oregano, orange juice, and vinegar
13
Add pork and rub meat all over with marinade
14
Marinate pork, covered and chilled, at least 2 hours
15
Cook pork while onion chills: Preheat oven to 325°F
16
Bring pork to room temperature, then add water to baking dish and cover tightly with foil
17
Bake in middle of oven until very tender, 1 3/4 to 2 hours
18
(Leave oven on
19
) Uncover pork and, when cool enough to handle, shred meat on a cutting board, discarding bones and excess fat
20
Transfer meat and any juices accumulated on cutting board to baking dish
21
Preheat oven to 325°F
22
Bring pork to room temperature, then add water to baking dish and cover tightly with foil
23
Bake in middle of oven until very tender, 1 3/4 to 2 hours
24
(Leave oven on
25
) Uncover pork and, when cool enough to handle, shred meat on a cutting board, discarding bones and excess fat
26
Transfer meat and any juices accumulated on cutting board to baking dish
27
Make arepas while pork cooks: Bring milk to a simmer in a small saucepan, then remove from heat and reserve 1/2 cup in a small bowl
28
Add butter to remaining 2 1/2 cups hot milk and stir until melted
29
Toss together arepa flour, sugar, salt, and mozzarella in a large bowl
30
Add hot milk with butter and stir until combined
31
Let mixture stand until milk is absorbed, 1 to 2 minutes (dough will be soft; it will continue to stiffen as it stands)
32
Form 1 level tablespoon dough into a ball
33
Flatten ball to a 1 1/2- to 1 3/4-inch-diameter disk and transfer to a wax-paper-lined tray
34
Form more disks with remaining dough in same manner, stirring in some of reserved milk if dough becomes too stiff and edges of disks crack when flattened
35
Heat 1/2 tablespoon oil in a 12-inch nonstick skillet over moderately low heat until hot, then cook arepas in batches of 10 to 12, turning over once, until golden in patches, 8 to 12 minutes total
36
(Add more oil to skillet between batches as needed
37
) Transfer to baking sheets as cooked
38
Reheat arepas in batches as needed, covered with foil, until heated through, 10 to 15 minutes, then top with pork and pickled onion
39
Serve warm
40
Bring milk to a simmer in a small saucepan, then remove from heat and reserve 1/2 cup in a small bowl
41
Add butter to remaining 2 1/2 cups hot milk and stir until melted
42
Toss together arepa flour, sugar, salt, and mozzarella in a large bowl
43
Add hot milk with butter and stir until combined
44
Let mixture stand until milk is absorbed, 1 to 2 minutes (dough will be soft; it will continue to stiffen as it stands)
45
Form 1 level tablespoon dough into a ball
46
Flatten ball to a 1 1/2- to 1 3/4-inch-diameter disk and transfer to a wax-paper-lined tray
47
Form more disks with remaining dough in same manner, stirring in some of reserved milk if dough becomes too stiff and edges of disks crack when flattened
48
Heat 1/2 tablespoon oil in a 12-inch nonstick skillet over moderately low heat until hot, then cook arepas in batches of 10 to 12, turning over once, until golden in patches, 8 to 12 minutes total
49
(Add more oil to skillet between batches as needed
50
) Transfer to baking sheets as cooked
51
Reheat arepas in batches as needed, covered with foil, until heated through, 10 to 15 minutes, then top with pork and pickled onion
52
Serve warm