Arepas with Pulled Pork and Pickled Onion

Arepas with Pulled Pork and Pickled Onion
Photo by Rob Fiocca

Ingredients

  • ½ teaspoon cumin seeds
  • ½ cup water
  • 2 ½ tablespoons vegetable oil
  • 1 cup coarsely grated mozzarella
  • 2 fresh habanero or Scotch bonnet chiles
  • 6 large garlic cloves
  • ½ teaspoon black peppercorns
  • + 16 more ingredients
    • 1 ½ cups white arepa flour
    • 2 tablespoons achiote (annatto) seeds
    • 3 cups whole milk
    • 1 ½ teaspoons salt
    • ¼ teaspoon whole allspice
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 4 tablespoons unsalted butter
    • 1/3 cup distilled white vinegar
    • 1/3 cup fresh orange juice
    • 1 teaspoon dried oregano (preferably Mexican)
    • ½ teaspoon dried oregano (preferably Mexican)
    • 1 medium red onion
    • ½ cup distilled white vinegar
    • 3 pounds pork shoulder chops (3/4 inch thick)
    • ½ teaspoon salt

Stir together all pickled onion ingredients in a bowl and chill, covered, at least 12 hours. Toast cumin, allspice, and peppercorns together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes. Finely grind toasted spices with achiote in an electric coffee/spice gr...

View full recipe at Epicurious

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