Columbia: Pulled Pork-Sofrito Arepas With Black Beans and Fried Plantains

Columbia: Pulled Pork-Sofrito Arepas With Black Beans and Fried Plantains

This week on my Foodalogue journey I got to take my taste buds on a quick trip to Columbia. 

So I decided to investigate Arepas because Manly had them on a recent trip to New York at a place called Caracas and was just raving about how fantastic their Venezuelan versions were. During my investigation I tripped over a segment from Throw Down with Bobby Flay on You Tube that had him competing with the owners of Caracas! So I figured the stars were lining up and telling me I was headed in the right direction. You can view the video here if you'd like:  It looks like a lot of fun was had by all.

So what are Arepas?

Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela. They were an important part of their diet, like corn tortillas were to the Aztecs. Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment. Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste. Originally, arepas were made from dried corn kernels that were soaked overnight in water and lime to remove the skins, then cooked, drained and ground into masa (dough). Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets. An instant masa can be made by simply mixing this corn flour (either white or yellow) with a little salt and enough boiling water to make a stiff dough. The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or deep-fried. In parts of Colombia, arepas are cooked atop a flagstone slab that is first heated and then brushed with fat. Another Colombian specialty -- arepas de chocolo -- are made from fresh corn and cooked on top of banana leaves. Colombian arepas are generally thinner than their Venezuelan counterparts.

Here is my version that were happily devoured at an alarming rate. Enjoy!

Recipe: Pulled Pork-Sofrito Arepas With Black Beans and Fried Plantains

For the black beans

In a sauce pan add:

1 small ham hock

1 small onion, coarsley chopped

3 cloves garlic, smashed

1-1/2 teaspoons freshly ground black pepper

2 bay leaves

Water to cover

Simmer covered for 1 to 1-1/2 hours or until the meat comes easily off the bone. Remove all the meat and discard the bone. Add the meat back to the saucepan with 2-15 oz. cans black beans that have been drained and rinsed. Simmer uncovered 20 minutes.

For the pulled pork:

1-1/2 lbs. pork shoulder

salt and pepper

drizzle of olive oil

chicken stock or water

Put your pork roast into a baking dish. Season with salt and pepper. Drizzle with a little olive oil. Pour in enough stock or water to come about half way up the sides of the roaste. Cover tightly with foil and bake in a 400 degree oven for approximatly an hour-and-a half or until the pork shreds easily. Shred the pork and set aside.

For the Sofrito:

Adapted from Michelle Bernstein

1 strip bacon

1 tablespoon olive oil

1 cup each red and yellow bell pepper, diced

1 cup red onion, diced

4 cloves of garlic

1/4 teaspoon habanero, minced

1/4 teaspoon jalapeno, minced

pinch of saffron

6 oz. dry sherry

In a skillet, cook the strip of bacon in the tablespoon of oil until browned. Then add the peppers, onions and garlic to the pan. Cook until softened, 4 or 5 minutes. Add chiles and saffrom. Cook 1 minute. Pour in sherry and cook reducing liquid by a quarter. Pour everything into a blender and puree. Pour the sofrito back into the skillet and add the pulled pork. Reheat just before serving.

For the Arepas:

Ingredients

3 cups water; boiling
1 teaspoon salt
2 c pre-cooked masa flour
Butter, softened 

Directions

In a large mixing bowl, combine flour and salt. Add water, stir with a wooden spoon to make a soft dough. Let stand for 5 minutes, then knead for 3 minutes. Dough is ready to be shaped into standard arepas, or to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc. To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick. To make arepas, oil or wet hands lightly and shape dough into balls. Place between 2 pieces of wax paper or plastic wrap and flatten into a circle; shape the edges to form a smooth disc. To cook arepas: Heat a griddle or cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times until a crust is formed. Colombian arepas are ready to be served at this point, spread with butter. Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 minutes. To check for doneness, tap the arepa lightly -- if a hollow sound is heard, its ready. Split open, add butter and serve hot. Arepas freeze well if frozen while still warm. Freeze in layers separated by plastic wrap. Reheat frozen arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 minutes or until heared through.

 

For the fried plantains:

Ingredients
4 plantains, each peeled and cut on the bias, 1/2-inch thick
2 to 3 cups vegetable or peanut oil
Salt
Cilantro, chopped for garnish, optional

Directions
In skillet, heat oil to 350 degrees. Fry plantains, turning until all sides are lightly golden. Remove from skillet and drain on paper towels. Sprinkle lightly with salt and sprinkle with cilantro.
To assemble: 
Place an arepa on a plate put some of the pork mixture on it. Add 2 slices of tomato, 2 slices of avacado, and sprinkle with queso fresco or feta cheese. Serve with lime wedges if desired. Fold up like a taco and eat em up. Serve the beans and plantains on the side.