Stomach-Stuffed Arepas
Recipe GLPR5ef779d662a20a
A bold nose-to-tail dish featuring tender braised pork stomach filling golden arepas. The stomach is simmered with aromatic vegetables and herbs until completely tender, then shredded and packed into warm corn cakes that are pan-fried until crispy on the outside. This is humble, flavorful comfort food that honors the whole animal.
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Ingredients
1 pork stomach, cleaned and trimmed
1 onion, peeled and halved
1 bouquet garni (thyme, parsley, marjoram)
1 jalapeño pepper, halved and seeded
½ teaspoon black peppercorns
1 teaspoon salt, plus more to taste
2 cups water (or as needed)
2 cups Harina P.A.N. (precooked corn flour)
A pinch of salt for arepa dough
2 tablespoons vegetable oil for charring
2 tablespoons butter and vegetable oil combined for pan-frying arepas
Directions
Clean the pork stomach thoroughly under cold running water, removing any debris or membrane. Pat dry with paper towels.
Heat the vegetable oil in a large pot over medium-high heat. Once shimmering, carefully place the pork stomach in the pot and char it on all sides for about 3–4 minutes per side, until the exterior develops a light golden-brown color. This step adds depth of flavor.
Add enough cold water to the pot to cover the stomach by about 2 inches. Bring to a boil, then reduce heat to low.
Add the halved onion, bouquet garni, halved jalapeño, peppercorns, and 1 teaspoon salt to the pot.
Simmer gently for 1.5 to 2 hours, until the pork stomach is completely tender when pierced with a fork. Add more water if needed to keep it mostly submerged. The stomach should yield easily to the fork with no resistance.
Remove the pot from heat and let the stomach cool slightly in the broth. Once cool enough to handle, remove the stomach and shred the meat with two forks into bite-sized pieces, discarding any tough or grisly parts. Strain about 1 cup of the broth to keep it warm for seasoning.
In a large mixing bowl, combine the 2 cups Harina P.A.N. and a pinch of salt. Gradually add the 2 cups water while stirring until a thick, moist dough forms that holds together but is not sticky. It should resemble soft mashed potatoes.
With wet hands, take about ¼ cup of the dough and flatten it into a disk about ¼ inch thick. Place a spoonful of shredded stomach filling in the center, then fold the dough over and gently seal, forming a flat, thick patty about 3–4 inches wide.
Repeat with remaining dough and filling. You should have roughly 4–6 filled arepas depending on size.
Heat the butter and vegetable oil together in a large skillet over medium heat. Once the butter is foaming, carefully place the filled arepas into the pan.
Pan-fry for 3–4 minutes per side until golden brown and crispy. The arepas should develop a nice crust while staying warm and slightly soft inside.
Transfer to a serving platter. Season the shredded stomach filling with additional salt if needed using the reserved broth. Serve the arepas warm with the extra filling spooned on top or on the side.
