Sweet Potato and Anise Arepas with Panela Pork and Warm Cabbage Salad

Instructions

1. 1

   1. Place the pork in a pot with 480 ml (2 cups) water, half of the garlic, 60 g (about 1/2 cup) of the onion, 4 g (3/4 tsp) salt, and black pepper. Cover and cook over medium heat for 45 minutes, until the pork is tender and easy to shred. If you prefer using the oven, cover tightly and bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes.

2. 2

   2. While the pork cooks, boil the sweet potato in a small pot with enough water for 12 to 15 minutes, until very soft. Drain and mash until smooth.

3. 3

   3. In a large bowl, mix the pre-cooked cornmeal with the sweet potato purée, anise seeds, 4 g (3/4 tsp) salt, and 240 ml (1 cup) water. Knead and let rest for 5 minutes. If needed, add up to 60 ml (1/4 cup) more of the remaining water little by little to get a soft, moist, shapeable dough.

4. 4

   4. Divide the dough into 4 portions and shape medium arepas about 10 cm (4 inches) wide and 1.5 cm (1/2 inch) thick.

5. 5

   5. Heat a griddle or large skillet over medium heat and grease it with 15 ml (1 tbsp) oil. Cook the arepas for 5 to 6 minutes per side until golden. Then transfer them to a preheated oven at 350°F (175°C) and bake for 12 minutes to finish cooking inside.

6. 6

   6. Remove the pork from the pot, reserve 120 ml (1/2 cup) of the cooking liquid, and shred the meat. Discard large onion pieces if desired.

7. 7

   7. In a wide skillet, heat 15 ml (1 tbsp) oil. Sauté the remaining onion, the rest of the garlic, and the sweet pepper for 4 to 5 minutes. Add the cumin and cook 30 seconds more.

8. 8

   8. Add the shredded pork, grated panela, orange juice, and 120 ml (1/2 cup) of the reserved cooking liquid. Cook over medium heat for 10 to 12 minutes, stirring, until the filling is juicy and lightly glazed. Adjust salt if needed.

9. 9

   9. For the warm salad, heat the remaining oil in another skillet. Add the cabbage and carrot and sauté for 2 minutes so they soften only slightly. Add the vinegar, a pinch of salt, and the fresh cilantro. Toss and remove from the heat; it should stay fresh but just warm.

10. 10

    10. Split the arepas carefully, fill them with the panela pork, and serve immediately with the warm cabbage salad on the side or tucked into the arepa, as you prefer.