Fried Chimichurri Cheese Recipe

Make chimichurri

Finely chop parsley and oregano (or pulse in a food processor for 1–2 quick pulses). Mince the garlic. In a small bowl, combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt and black pepper. Whisk in olive oil and lemon juice (if using) until incorporated. Taste and adjust salt or acidity. Set aside at room temperature for at least 20 minutes to meld.

Simmer and shred pork

Place pork pieces in a medium saucepan with water or broth, quartered onion, 3 whole garlic cloves, cumin, dried oregano, bay leaf, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover and cook gently for 1 to 1¼ hours until pork is very tender and easily shredded. Remove pork and reserve 1/2 cup cooking liquid. Discard onion and bay leaf. Shred pork with two forks.

Crisp the pork

Heat 1/4 cup neutral oil in a large skillet over medium-high heat. Add shredded pork and a few tablespoons of the reserved cooking liquid to keep it moist. Fry, stirring occasionally, until pork develops deep golden-brown, crispy edges, about 8–10 minutes. Adjust salt to taste. Transfer to paper towels to drain.

Boil yuca

Place peeled yuca sticks in a pot with 4 cups water and 1 tsp salt. Bring to a boil, then reduce heat and simmer until yuca is fork-tender but not falling apart, 12–15 minutes. Drain and let steam-dry briefly.

Fry yuca

Heat 2 cups oil in a heavy skillet or pot to 350°F (175°C). Fry boiled yuca in batches until golden and crisp on the outside, 3–5 minutes per batch. Drain on paper towels and lightly salt while hot.

Prepare cheese

Cut the firm cheese into 8 thick sticks or 8 slabs about 3/4 inch thick and 3 inches long. Pat dry with paper towels to remove excess moisture.

Set up breading station

Place flour in a shallow bowl and season with 1 tsp salt and 1/2 tsp black pepper. Beat eggs in a second shallow bowl. Put breadcrumbs in a third bowl. Dredge each cheese piece first in flour (shake off excess), then in beaten egg, then in breadcrumbs, pressing to adhere. For a thicker crust, repeat the egg and breadcrumb step once more.

Fry cheese

Heat 3 cups neutral oil in a wide, heavy skillet over medium heat until it reaches 350°F (175°C). Fry breaded cheese pieces in batches, 1–2 minutes per side, until deeply golden and crisp — do not overcrowd. Use a slotted spoon to transfer to paper towels to drain.

Finish with chimichurri

While still hot, spoon a tablespoon of chimichurri over each fried cheese piece or serve chimichurri on the side for dipping.

Make arepa dough

In a bowl combine pre-cooked cornmeal and 1/2 tsp salt. Gradually add warm water while mixing with your hand until a soft, moist dough forms (not sticky). Let rest 5 minutes.

Shape and cook arepas

Divide dough into 8 equal portions. Form each into a ball, then flatten into 3–4 inch discs about 1/2 inch thick. Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook arepas 4–5 minutes per side until golden and a light crust forms, pressing gently with a spatula. Transfer to a 350°F (175°C) oven for 8–10 minutes if needed to cook through, or finish covered in the skillet for several more minutes.

Slice open arepas or split as preferred. Fill each with a portion of crispy shredded pork and a piece of fried chimichurri cheese. Add 2–3 pieces of fried yuca on the side or tuck small yuca pieces into the arepa. Drizzle extra chimichurri over the filling and serve with lime wedges.