Sichuan Pork Arepa

Description

This recipe treats arepas like a hot sandwich shell for a quick Sichuan-style pork filling. The contrast of crunchy slaw and warm pork keeps it balanced.

Ingredients

• 2 cups pre-cooked white cornmeal (masarepa)
• 2 1/2 cups warm water
• 1 tsp kosher salt
• 1 tbsp neutral oil, plus more for cooking
• 1 lb ground pork
• 2 garlic cloves, minced
• 1 tbsp minced ginger
• 1 1/2 tbsp doubanjiang
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 cup shredded cabbage
• 1 tbsp rice vinegar
• 2 tbsp sour cream or plain yogurt
• 1 tsp sesame oil
• 1 tsp lime juice

Preparation

1. Mix masarepa, warm water, salt, and oil. Rest 5 minutes. Form 6 discs.
2. Pan-sear arepas in lightly oiled skillet, 5 to 6 minutes per side, until golden and cooked through.
3. Brown pork in a separate pan over medium-high heat.
4. Add garlic and ginger; cook 1 minute.
5. Stir in doubanjiang, soy sauces, and sugar. Cook 2 to 3 minutes until glossy.
6. Toss cabbage with rice vinegar and a pinch of salt.
7. Mix sour cream, sesame oil, and lime juice.

Assembly

1. Split warm arepas halfway to create a pocket.
2. Fill with pork, then cabbage.
3. Drizzle sesame-lime crema.

Serving Suggestions

• Serve with sliced cucumbers and toasted peanuts.
• Add extra chili crisp if you want more heat.

Notes or Variations

• Ground turkey works if you want a lighter filling.
• For crunch, add thin radish slices before serving.