Arepas with Pork Belly & Chicken by Miranda Cuisine & Bar

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh is leaner while pork shoulder is often more affordable.

arepa flour

🥗Healthier: cornmeal

💰Cheaper: all-purpose flour

Cornmeal offers a gluten-free option, while all-purpose flour is usually less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy, while processed cheese is often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess while being lower in fat, and sour cream is a budget-friendly alternative.

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

Divide the dough into equal portions and shape into discs.

Heat oil in a skillet over medium heat and cook arepas until golden brown, about 4-5 minutes per side.

Season pork belly with salt, cumin, and garlic, then roast in the oven at 375°F until crispy, about 30-40 minutes.

Cook chicken breast in the same skillet until fully cooked, about 6-8 minutes per side.

Sauté onions, bell peppers, and garlic in the skillet until soft, about 5 minutes.

Shred the cooked chicken and mix with sautéed vegetables.

Slice the roasted pork belly into pieces.

Cut arepas open and fill with chicken mixture, pork belly, cheese, and avocado.

Garnish with lime juice and cilantro before serving.

Cooking Techniques

Spice Level:

Allergens