Arepas with crispy belly pork and tangy salsa
Ingredients for the Arepa:
300g of pre-cooked corn meal flour ( we use P.A.N white cornmeal)
1tsp of salt
0.5tbsp of garlic granules
500ml of warm water
4tbsp of olive oil to cook
Ingredients for pork belly:
800g of belly pork
600ml of boiling water
one handful of black peppercorns
1tsp of salt
5 cloves of garlic
3tbsp of olive oil.
Ingredients for Salsa:
10 cherry tomatoes diced
1 shallot dice finely
A handful of coriander
1tbsp of white wine vingear
The juice of 1 lemon
1tbsp of sweet chilli
To begin with boil the pork in a large saucepan for 30 minutes with the garlic, peppercorns and water.
After 30 minutes take the pork out and leave to cool for 10 minutes. Whilst waiting for the pork to cool, heat the oven to 200c.
Once the pork has cooled turn the oven down to 180c and cook for 40 minutes, after this time take out and cool before cutting.
Whilst waiting for the pork you can prepare the salsa and arepas.
For the salsa mix all ingredients in a bowl making sure all ingredients are covered.
For the Arepas combine the corn meal flour, salt and garlic granules in a large mixing bowl and add the warm water and mix well.
Once mixed use your hands to make the mixture into a ball and then allow to rest for 10 minutes. ( If the dough is to wet and more flour and if do dry add water) the texture should be smooth.
Once the mix has been rested divide the dough in to 8 equal balls. Once you have 8 ball individually flatten each ball until they are 10cm in diameter and 1cm thick.
Once done heat up a griddle pan with the olive oil and cook for 5 minutes on each side on a medium heat.
Once cooked leave to cool for 15 minutes before cutting and adding the salsa and pork.