Pumpkin-Anise Mini Arepas with Citrus Panela Pork and Warm Cabbage Salad

Instructions

1. 1

   1. Season the pork shoulder with 4 g (3/4 tsp) salt, black pepper, cumin, and oregano. In a wide pot, heat 15 ml (1 tbsp) annatto oil over medium heat. Brown the pork for 6 to 8 minutes, turning to sear several sides.

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   2. Add half of the white onion, half of the garlic, and half of the sweet pepper. Cook for 3 minutes until the onion softens. Add the stock or water, cover, and cook over low heat for 45 minutes, or until the pork is very tender and shreds easily.

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   3. Remove the pork from the pot and shred it. Reserve 120 ml (1/2 cup) of the cooking liquid. Discard excess fat if needed.

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   4. In a skillet, heat 15 ml (1 tbsp) annatto oil over medium heat. Add the remaining onion, remaining garlic, and remaining sweet pepper. Sauté for 4 minutes. Add the grated panela, orange juice, 15 ml (1 tbsp) lime juice, and the reserved 120 ml (1/2 cup) cooking liquid. Cook for 4 to 5 minutes until a glossy sauce forms.

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   5. Add the shredded pork to the sauce and cook for 8 to 10 minutes, stirring, until juicy and glazed. Adjust with 2 g (1/4 tsp) salt if needed. Keep warm.

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   6. For the warm salad, combine the cabbage, carrot, and fresh cilantro in a bowl. In a large skillet, heat 15 ml (1 tbsp) annatto oil over medium heat. Add the cabbage mixture and sauté for 2 minutes just to slightly soften it.

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   7. Add the vinegar, the remaining lime juice, and 2 g (1/4 tsp) salt to the salad. Cook 1 more minute, toss well, and remove from the heat. It should stay warm and slightly crisp.

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   8. For the mini arepas, mix the pumpkin purée, warm water, anise seeds, and 2 g (1/4 tsp) salt in a large bowl. Gradually add the precooked cornmeal and mix until a soft dough forms. Let rest for 5 minutes.

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   9. Divide the dough into 8 portions and shape mini arepas about 8 cm (3 inches) wide. Heat a griddle or skillet over medium heat and cook the arepas for 4 minutes per side until golden.

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    10. For a firmer texture, transfer the arepas to an oven preheated to 180 °C / 350 °F for 8 minutes. Then split them partially or serve them topped with the citrus panela pork.

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    11. Serve 2 mini arepas per person, filled or topped with the glazed pork, and finish with the warm cabbage salad on top or on the side.

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    12. Serve immediately while the arepas are hot and the pork remains juicy.