Recipe courtesy of Caracas Arepa Bar
Arepas de Pernil
- Level: Intermediate
- Yield: 6 arepas, plus extra pork
- Total: 1 day 4 hr 55 min
- Prep: 25 min
- Inactive: 1 day
- Cook: 4 hr 30 min
Ingredients
Pernil:
2 cups Worcestershire sauce
1 pound guava paste
1/4 cup mixed peppercorns
6 ounces fresh ginger, peeled
1/3 cup whole fennel seeds
2 tablespoons cumin seeds
4 bay leaves
2 bunches fresh oregano
8 cloves garlic, peeled
6 non-alcoholic malt beverage (Recommended: Maltas)
Kosher salt
1 (8 to 11-pounds) bone-in pork shoulder
Mango Sauce:
1 cup canola oil
5 cloves garlic
2 jalapeno peppers
2 cups mango puree
1 cup olive oil
1/2 bunch fresh cilantro (about 2 cups)
2 tablespoons papelon, panela or sugar cane
Kosher salt
Arepas (yield 6):
2 1/2 cups lukewarm water
Salt
1 tablespoon canola oil
2 cups cornmeal
Tomato slices, for serving
Directions
- For the pernil: In a blender, combine the Worcestershire, guava paste, peppercorns, ginger, fennel seeds, cumin seeds, bay leaves, oregano, and garlic. Transfer the marinade to a Dutch oven or other large pot; stir in the malt beverage. Add the pork; cover and refrigerate 24 hours.
- For the mango sauce: Meanwhile, heat the canola oil in a small saucepan over medium heat; add the garlic and jalapeno. Fry until lightly golden, about 2 minutes. With a slotted spoon, remove the garlic and jalapeno; transfer to a blender. Add the mango puree, olive oil, cilantro and papelon; blend until smooth. Refrigerate in an airtight container until ready to use.
- When pork is ready to cook, preheat the oven to 400 degrees F. Bake until the meat shreds easily with a fork, about 4 hours. Shred the pork; reserve about 1 cup pork and freeze the remainder for another use.
- 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. Knead together the cornmeal and water until blended and smooth. With wet hands, divide the dough into 6 even portions. Roll each dough portion into a ball; pat it into a 3 to 4-inch disk, about 1/2-inch thick.
- Heat oil in a cast-iron skillet over medium heat; add the arepas. Cook the arepas until golden brown on both sides, turning once, about 10 minutes. Transfer the browned arepas to a baking sheet and bake until cooked through, 10 to 12 minutes.
- To serve, partially split the hot arepas (not all the way around); remove some dough to make room for your filling. Fill the arepas with warmed pulled pork, 3 tomato slices, and a dollop of mango sauce. Serve immediately.