Venezuelan Arepas with Chicharronada

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner while pork shoulder is less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with lower fat.

arepa flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is more economical.

Mix arepa flour, water, and salt in a bowl until a dough forms.

Divide the dough into equal portions and shape them into patties.

Heat a grill or skillet over medium heat and add a little oil.

Cook the arepas for 5-7 minutes on each side until golden brown.

In a separate pan, heat vegetable oil over medium heat.

Add diced pork belly and cook until crispy, about 10-15 minutes.

Stir in minced garlic, cumin, and black pepper, cooking for an additional 2 minutes.

Remove from heat and squeeze lime juice over the chicharronada.

Slice the arepas open, creating a pocket.

Stuff each arepa with chicharronada, cheese, avocado, and any additional toppings.

Garnish with chopped cilantro, diced onion, and tomato.

Serve warm with sour cream or yogurt on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens