Recipe courtesy of Sysco (picaysalpica.sysco.com)
4 oz. Sysco Pica y Salpica Pork Cracklins
1 green pepper, diced
1 white onion, diced
1 large tomato, chopped
1 garlic clove, chopped
5 large eggs, slightly scrambled
2 T. vegetable oil
¼ c. milk
2 t. salt
2 ½ c. water
2 c. precooked corn meal flour
Queso fresco, for ganish
Fry the Sysco Pica y Salpica Pork Cracklins at 375 – 400°F for 90 seconds. Pat dry to remove excess oil and let cool.
To make the filling, place vegetable oil, onion, garlic, peppers, and tomato to cook on a pan until tender. Add pork cracklins, milk and eggs and mix well. Season with a pinch of salt.
Mix water, salt, and precooked corn meal until dough is formed. Knead dough a few times, divide into smaller pieces. Roll each piece and flatten out to shape the arepa. Fry arepas for five minutes each side. Pat dry to remove excess oil.
Cut open the arepas and fill them with the chicharronada mix and garnish with queso fresco.