Yuca Rosti Arepas with Shredded Papelón Pork, Herb Guasacaca, and Warm Cabbage Slaw

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 4 g (3/4 tsp) salt. Boil for 20 to 25 minutes until tender but not falling apart. Drain, remove the woody core, and let it cool enough to handle.

2. 2

   2. While the yuca cooks, make the pork. In a large skillet over medium heat, warm 15 ml (1 tbsp) vegetable oil. Sauté half of the garlic, half of the sweet pepper, and half of the onion for 4 to 5 minutes until fragrant and softened.

3. 3

   3. Add the shredded pork, grated panela, cumin, 2 g (1/4 tsp) salt, 1 g (1/2 tsp) black pepper, 15 ml (1 tbsp) vinegar, and 120 ml (1/2 cup) broth or water. Cook for 12 to 15 minutes, stirring, until the liquid reduces and the pork becomes juicy and glossy. Keep warm.

4. 4

   4. For the guasacaca, place the cilantro, parsley, avocado, remaining garlic, remaining half of the sweet pepper, 30 ml (2 tbsp) lime juice, 45 ml (3 tbsp) water, 15 ml (1 tbsp) vegetable oil, 15 ml (1 tbsp) vinegar, 2 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper in a blender. Blend until smooth and creamy. Set aside.

5. 5

   5. Grate the cooked yuca on the large holes of a grater. Mix with the scallion, 2 g (3/4 tsp) salt, and the remaining black pepper. Divide into 4 portions and shape into compact discs about 10 cm (4 inches) wide.

6. 6

   6. Heat a large nonstick skillet or griddle over medium heat with 30 ml (2 tbsp) vegetable oil. Cook the yuca discs for 4 to 5 minutes per side, pressing lightly with a spatula, until golden and crisp outside. If you prefer to finish them in the oven, transfer them to a tray and bake at 200 °C (400 °F) for 8 minutes.

7. 7

   7. In another skillet, melt the butter over medium heat. Add the remaining onion, cabbage, and carrot. Sauté for 4 minutes; then add 15 ml (1 tbsp) lime juice and a pinch of salt. Cook 2 minutes more for a warm slaw that is slightly tender but still fresh.

8. 8

   8. To serve, place one yuca rosti arepa on each plate, top with a portion of the papelón shredded pork, add a generous spoonful of guasacaca, and finish with the warm cabbage slaw. Serve immediately.