Hoisin-Glazed Ribs Aerpa with Korean Slaw excerpted from Arepa: Classic & contemporary recipes for Venezuela’s daily bread by Irena Stein.
The arepa―a crisp round pocket made from corn flour―is one of Venezuela’s defining foods. Gluten-free and dairy-free, arepas are endlessly adaptable, unarguably delicious, and fun to eat. From chicken to cheese, avocado, and pork, just about anything you would put between two slices of bread can fit into an arepa.
With a growing number of arepa bars opening globally and top chefs and food lovers alike discovering Venezuelan cuisine, arepa fever is spreading fast! Arepa will introduce this celebrated little pocket to everyday eating, first by teaching how to make arepa dough from scratch, then providing instructions on how to cook them, and pairing them with countless fillings and flavour combinations.
Making arepas is easily accomplished in any home kitchen with four simple ingredients―corn flour, water, oil, and salt―and they can be assembled in advance. They contain no replacement or unnatural ingredients, making them way healthier than most gluten-free bread recipes. No rising is required, making the dough easier than bread, and there’s no rolling, making them less tricky than tacos. With a little practice, it will become simple to add arepas to your culinary repertoire.
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Hoisin-Glazed Ribs Aerpa with Korean Slaw
SERVES 6
FOR THE AREPAS
1 quantity of basic arepa dough (see page 18)
FOR THE MARINADE
3 tbsp vegetable oil
2 tbsp Worcestershire sauce
2 tbsp English mustard
1½ tbsp vinegar
1½ tsp sweet red pepper paste (ají dulce paste)
1½ tsp onion powder
1½ tsp paprika
1 tsp dried oregano
½ tsp garam masala
1 tsp salt
½ tsp pepper
FOR THE RIBS
600 g (1 lb 5 oz) bone-in pork ribs
150 ml (5 fl oz/scant 2⁄3 cup) hoisin sauce
1 tbsp sesame seeds
½ tbsp chopped chives
FOR THE SLAW
½ medium red cabbage
½ medium white cabbage
1 red onion
2 tbsp finely chopped coriander (cilantro)
2 tbsp finely chopped chives
FOR THE VINAIGRETTE
2 medium spring onions (scallions)
10-cm (4-inch) piece of root ginger
2 garlic cloves
2 tbsp Sriracha hot sauce
30 g (1 oz/1⁄8 cup) granulated sugar
3 tbsp soy sauce
3 tbsp rice vinegar
3 tbsp sesame oil
A day ahead, make the marinade. Combine all ingredients for the marinade and pour over the pork ribs, then leave for 12 hours.
If you have a sous-vide machine at home, place the marinated ribs in a bag, seal and cook for 16 hours at 68°C (154°F). Otherwise, cook the ribs in a 90°C (190°F/Gas 1⁄4) oven for 6 hours. Once cooked, remove the ribs from the bag and set aside. Mix the meat juices left in the bag with the hoisin sauce to make a glaze.
Following the instructions on page 18, shape the dough into 6 arepas and cook them just before serving.
To make the slaw, carefully slice both red and white cabbages and the red onion into evenly sized, thin strips using a mandolin or a very sharp knife.
Rinse the vegetables in cold water with a little vinegar, then drain and combine with the finely chopped herbs in a serving bowl.
To make the vinaigrette, put all the ingredients in a blender and blitz until smooth. Strain through a fine sieve (strainer). Add enough vinaigrette to coat the vegetables to the bowl and toss well.
Sear the cooked pork ribs on the grill, continually brushing them with the hoisin glaze until well caramelized. Scatter the sesame seeds and chives over the glazed ribs.
Split open the arepas and scoop out some of their soft insides to make room for the filling. Fill the arepas with the hoisin-glazed pork ribs and Korean slaw.
Note: Any leftover vinaigrette can be stored in the fridge for up to 2 weeks.
Recipe reprinted with permission from Ryland Peters & Small.