Chicharron Con Arepa Recipe
Make Chicharron Con Arepa Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicharron
Arepa
Method
Chicharron
- 1
Prepare the Pork Belly
Cut the pork belly into 2-inch cubes. Pat the pieces dry with a paper towel.
- 2
Season the Pork
In a large bowl, mix the pork belly pieces with salt, black pepper, and garlic powder. Ensure each piece is well coated.
- 3
Cook the Pork
Place the seasoned pork belly in a pot and add water. Bring to a boil over medium heat. Once boiling, reduce heat to low and simmer for about 1 hour until the pork is tender.
- 4
Fry the Pork
Once tender, heat a large skillet over medium-high heat. Remove the pork from the pot, allowing excess moisture to drain off. Fry the pork pieces in the skillet until they are crispy and golden brown, about 10-15 minutes.
Arepa
- 5
Mix the Ingredients
In a large mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add the water, stirring continuously to prevent lumps.
- 6
Knead the Dough
Once a dough forms, knead it with your hands for a few minutes until smooth and pliable. Let the dough rest for 10 minutes.
- 7
Shape the Arepas
Divide the dough into 6 equal portions and shape each portion into a round disc about 1/2 inch thick.
- 8
Cook the Arepas
Heat a non-stick skillet over medium heat and add butter. Cook the arepas for about 5-7 minutes on each side until they are golden brown and cooked through.
