Pork Belly With Arepa Recipe

Prepare the Pork Belly

Preheat your oven to 150°C (300°F).

Score the skin of the pork belly in a crisscross pattern. This helps the fat render and skin to become crispy.

Rub the pork belly with salt, black pepper, garlic powder, paprika, and olive oil. Ensure the spices penetrate the scores in the skin.

Place the pork belly on a roasting tray and roast in the preheated oven for about 2.5 to 3 hours, or until the meat is tender and the skin is crispy.

Once cooked, let it rest for 15 minutes before slicing.

Make the Arepas

In a mixing bowl, combine the pre-cooked cornmeal and salt.

Gradually add water to the cornmeal mixture, mixing with your hands until a dough forms. The dough should be moist but not sticky.

Divide the dough into small balls, then flatten each ball into a patty about 1 inch thick.

Heat a skillet over medium heat and lightly grease it with oil. Cook each arepa for about 5 minutes on each side, or until golden brown and cooked through.

Prepare the Hogao Sauce

In a saucepan, heat olive oil over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute.

Stir in the diced tomatoes, chopped green onions, cumin, salt, and black pepper.

Simmer the mixture for about 15-20 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.