Arepas Recipe With Pork Pineapple Salsa

PORK WITH PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

PULLED PORK AREPAS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Whisk together the mayonnaise, mustard, lime juice, jalapeno brine, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cabbages, cilantro and scallions and toss. Let sit for 15 minutes.
• Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the cornmeal to the water, using your fingers to stir and combine, until a soft and moist dough forms.
• Divide the dough into 8 balls and pat each into a patty about 5 inches wide and 1/4-inch-thick.
• Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3 1/2 inches wide and 3/4 inch thick.
• Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 5 minutes per side; make sure the oil is hot for each batch. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
• When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff each arepa with some pulled pork, jalapenos and coleslaw.