Crispy Yuca-Corn Arepitas with Panela Pork and Warm Cabbage Salad

Instructions

1. 1

   1. Season the pork shoulder with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, garlic, cumin, oregano, grated panela, and apple cider vinegar. Mix well and let it rest for 15 minutes.

2. 2

   2. Heat a wide pot over medium heat and add 15 ml (1 tbsp) vegetable oil. Brown the pork for 6 to 8 minutes, turning it to sear several sides.

3. 3

   3. Add the onion and Venezuelan sweet pepper to the pork. Cook for 4 minutes until the onion looks translucent. Pour in the chicken broth or water, cover, and cook over medium-low heat for 40 minutes, until the pork is tender.

4. 4

   4. Remove the pork from the pot and shred it with two forks. Return the meat to the pot and cook uncovered for 8 to 10 more minutes so the liquid reduces and the pork becomes juicy and glazed. Adjust with 2 g (1/4 tsp) salt and 1 g (1/2 tsp) black pepper if needed.

5. 5

   5. While the pork cooks, make the arepita mixture. Place the grated yuca in a clean towel and squeeze lightly to remove excess moisture without drying it completely.

6. 6

   6. In a bowl, mix the grated yuca, sweet corn kernels, pre-cooked cornmeal, grated llanero cheese, egg, scallion, 2 g (1/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Mix until you have a moist, shapeable dough.

7. 7

   7. Shape 8 small, slightly thick arepitas with damp hands. If the mixture feels too sticky, let it rest for 5 minutes so the cornmeal absorbs some moisture.

8. 8

   8. Heat a large oven-safe skillet with 30 ml (2 tbsp) vegetable oil over medium heat. Brown the arepitas for 3 to 4 minutes per side, until a golden crust forms.

9. 9

   9. Transfer the skillet to a preheated oven at 375°F / 190°C and bake the arepitas for 12 minutes so they cook through. If your skillet is not oven-safe, move them to a lightly oiled hot tray.

10. 10

    10. For the warm salad, place the green cabbage and carrot in the same hot skillet with excess fat removed. Cook for 2 minutes over medium heat just to soften slightly. Turn off the heat and toss with the lime juice, fresh cilantro, and a pinch of salt.

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    11. Serve two arepitas per portion, top with the panela pork, and add the warm cabbage salad on the side. If you like, spoon some of the reduced pork juices over the top before serving.