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VENEZUELAN AREPAS WI TH SLOW COOKED PORK AND GUACAMOLE 14. METHOD Salsa guasacaca (Venezuelan guacamole) 1. Add the ingredients to a blender or food processor and pulse until roughly chopped. Season to taste. To serve 1. Spread a little butter inside the arepas. Fill with the guacamole, pulled pork, pickled onions and chillies, cabbage, and coriander. Serve with the roasted pineapple chilli sauce. Alternative appliance method • The pork can be cooked in an oven on Moisture Plus with Fan Plus at 130°C with 3 bursts of steam. Release 1 burst of steam immediately, the second burst after 15 minutes and the third after 30 minutes. The pork may need to be covered if the liquid starts to evaporate. HINTS AND TIPS: • Masa harina is a corn flour used to make dishes such as tortillas, arepas and tamales. It is made by cooking dried corn kernels in lime (called nixtimalisation) and then grinding them to make a dough. This is then dried and packed as masa harina. It can be found in specialty stores and some Asian grocers. • Arepas originate from indigenous tribes in Colombia and Venezuela, both countries make their arepas using corn dough, but the way in which they are served is what distinguishes one from the other. • To conserve energy, it is possible to cook the pork without preheating the oven thanks to Miele’s quick heat up times. • The pickled onions and chillies can be kept for several weeks in the fridge. The pickled onions and chillies can be made separately or together. • A mixture of orange juice and lime juice can be substituted for the grapefruit juice.