Recipe courtesy of Caracas Arepa Bar

Arepas de Pernil

  • Level: Intermediate
  • Total: 1 day 4 hr 55 min
  • Prep: 25 min
  • Inactive: 1 day
  • Cook: 4 hr 30 min
  • Yield: 6 arepas, plus extra pork
Share This Recipe

Ingredients

Pernil:

2 cups Worcestershire sauce

1 pound guava paste

1/4 cup mixed peppercorns

6 ounces fresh ginger, peeled

1/3 cup whole fennel seeds

2 tablespoons cumin seeds

4 bay leaves

2 bunches fresh oregano

8 cloves garlic, peeled

6 non-alcoholic malt beverage (Recommended: Maltas)

Kosher salt

1 (8 to 11-pounds) bone-in pork shoulder

Mango Sauce:

1 cup canola oil

5 cloves garlic

2 jalapeno peppers

2 cups mango puree

1 cup olive oil

1/2 bunch fresh cilantro (about 2 cups)

2 tablespoons papelon, panela or sugar cane

Kosher salt

Arepas (yield 6):

2 1/2 cups lukewarm water

Salt

1 tablespoon canola oil

2 cups cornmeal

Tomato slices, for serving

Directions

  1. For the pernil: In a blender, combine the Worcestershire, guava paste, peppercorns, ginger, fennel seeds, cumin seeds, bay leaves, oregano, and garlic. Transfer the marinade to a Dutch oven or other large pot; stir in the malt beverage. Add the pork; cover and refrigerate 24 hours. 
  2. For the mango sauce: Meanwhile, heat the canola oil in a small saucepan over medium heat; add the garlic and jalapeno. Fry until lightly golden, about 2 minutes. With a slotted spoon, remove the garlic and jalapeno; transfer to a blender. Add the mango puree, olive oil, cilantro and papelon; blend until smooth. Refrigerate in an airtight container until ready to use. 
  3. When pork is ready to cook, preheat the oven to 400 degrees F. Bake until the meat shreds easily with a fork, about 4 hours. Shred the pork; reserve about 1 cup pork and freeze the remainder for another use. 
  4. For the arepas: Before serving, place 2 1/2 cups water in a medium bowl with 1 teaspoon salt and oil; slowly pour the cornmeal into the water. Knead together the cornmeal and water until blended and smooth. With wet hands, divide the dough into 6 even portions. Roll each dough portion into a ball; pat it into a 3 to 4-inch disk, about 1/2-inch thick. 
  5. Heat oil in a cast-iron skillet over medium heat; add the arepas. Cook the arepas until golden brown on both sides, turning once, about 10 minutes. Transfer the browned arepas to a baking sheet and bake until cooked through, 10 to 12 minutes. 
  6. To serve, partially split the hot arepas (not all the way around); remove some dough to make room for your filling. Fill the arepas with warmed pulled pork, 3 tomato slices, and a dollop of mango sauce. Serve immediately.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …