Arepas de Puerco

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
4

Although a traditional dish in South America, these arepas show a Nuevo Latino accent with their fusion of Asian and Latin flavors.

Ingredients

1 1/2 lb. pork butt
1 small yellow onion, chopped
1 bunch cilantro
1/2 cup hoisin sauce
1/4 cup white vinegar
3 chilies de arbol
3 tbsp. achiote pepper paste
2 tbsp. ichimi togarashi (Japanese red pepper flakes)
2 tsp. salt
1/2 cup sour cream
2 jalapenos, seeded and sliced
Sesame seeds, for garnish

Arepas (recipe follows)
1/2 cup lukewarm water
2 tsp. salt
1/2 cup masarepa (yellow corn meal)

Guacamole (recipe follows)
3 small, ripe hass avocados
1/4 cup diced tomato
2 tbsp. finely chopped onion
2 tbsp. finely chopped cilantro
2 serrano chilies, seeded, deveined and diced
1 tsp. lime juice
1/8 tsp. salt

 

Steps

  1. Cut pork butt into smaller, uniform pieces to ensure equal cooking time. In a large pot, combine pork, onion, cilantro, hoisin, vinegar, chilies, achiote, togarashi and salt with enough water to cover the pork, making sure achiote and hoisin are completely dissolved. Bring to a boil; reduce heat to low, cover and simmer until fork-tender, about 3 hr.
  2. Remove pork from liquid and set aside to cool. When cool, pull pork with fingers. Strain liquid and return to cover pork, adjust seasoning. Set pork aside and keep warm.
  3. Meanwhile, prepare Arepas and Guacamole (below).
  4. For service, cut two of the arepas in half sideways and arrange on a small plate. Layer each half with small amount of pork, followed by 1 tsp. guacamole, 1/2 tsp. sour cream and a slice of jalapeno. Garnish with sesame seeds. Repeat with remaining arepas.

Guacamole

  1. In bowl, scoop out and mash avocados. Add remaining ingredients; mix well. Adjust seasoning as needed.

Arepas

  1. In bowl, combine water and salt. Slowly mix in masarepa until absorbed. (It should have a firm consistency.
  2. Divide dough into 8 equal balls. Roll each in palms of hands to form a smooth ball; press into a disc, about 11/2-in. thick.
  3. Cook disks in nonstick pan over low heat until lightly browned on each side, about 2 min.
     
Source: Chef Richard Sandoval, Zengo, Washington, D.C. Avocados from Mexico

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources