Classic Arepas with Crispy Pork Chicharrón

Instructions

1. 1

   In a large bowl, combine the pre-cooked corn flour (masa harina), salt, water, and milk. Mix with your hands until a smooth, pliable dough forms. Let the dough rest for 5 minutes.

2. 2

   While the dough rests, prepare the pork belly. Pat the pork belly dry with paper towels. Cut into bite-sized strips or cubes.

3. 3

   In a bowl, season the pork belly with black pepper, lemon juice, and the seasoning blend (garlic powder, paprika, cumin). Mix well to coat evenly.

4. 4

   Heat a large skillet or frying pan over medium-high heat. Add the pork belly pieces, skin side down. Cook, turning occasionally, until the skin is crispy and the meat is golden brown and cooked through (about 15-20 minutes). Remove and drain on paper towels.

5. 5

   Divide the arepa dough into 6-8 equal portions. Shape each portion into a ball, then flatten into a disc about 1/2 inch thick.

6. 6

   Heat a non-stick skillet or griddle over medium heat. Cook the arepas for 5-7 minutes on each side, until golden brown and cooked through. Optionally, finish in a 350°F (175°C) oven for 10 minutes for extra crispiness.

7. 7

   Let the arepas cool slightly, then slice open to create a pocket.

8. 8