Andean Pumpkin-Anise Arepitas with Mild Cocuy Pork and Warm Cabbage Salad

Instructions

1. 1

   1. Season the pork shoulder with 4 g (3/4 tsp) salt and 1 g (1/2 tsp) black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large pot over medium-high heat with 15 ml (1 tbsp) annatto oil. Brown the pork in batches for 6 to 8 minutes until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the onion, garlic, and half of the sweet red pepper. Cook for 4 minutes over medium heat until the onion looks translucent. Stir in the grated panela and mix for 30 seconds.

4. 4

   4. Carefully pour in the cocuy and let it boil for 1 minute to mellow the alcohol. Return the pork to the pot, add the chicken broth or water, and cover. Cook over low heat for 45 minutes, or until the pork is very tender.

5. 5

   5. While the pork cooks, make the dough. In a bowl, combine the pre-cooked white cornmeal, mashed roasted pumpkin, anise seeds, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, 30 g (1/4 cup) grated hard white cheese, and the warm water. Mix well and let rest for 5 minutes.

6. 6

   6. Divide the dough into 8 portions and shape thick arepitas about 7 to 8 cm (3 inches) wide. If the dough sticks, lightly moisten your hands with water.

7. 7

   7. Heat a skillet or griddle over medium heat with 15 ml (1 tbsp) annatto oil and the butter. Cook the arepitas for 4 to 5 minutes per side until golden and cooked through. If you prefer to finish them in the oven, transfer them for 8 minutes at 375°F / 190°C after searing.

8. 8

   8. Once the pork is tender, uncover and shred it directly in the pot using two forks. Cook for 8 to 10 more minutes over medium heat, stirring, until the sauce reduces and coats the meat with a glossy finish.

9. 9

   9. For the warm salad, heat a clean skillet over medium heat. Add the green cabbage, the remaining sweet red pepper, cane vinegar, lime juice, and a pinch of salt. Sauté for 2 to 3 minutes, just until the cabbage softens slightly but still keeps some texture. Turn off the heat and mix in the fresh cilantro.

10. 10

    10. Serve two arepitas per portion. Top with the mild cocuy pork, add the warm cabbage salad, and finish with the remaining 30 g (1/4 cup) grated hard white cheese.