Deb
New member
Wow, pretty close ! Last fall my cousin and I were in Norwalk, CT, we decided to go check out a place that had been on Diner's, Drive ins & Dives which serves Venezuelan food. Welcome to Valencia Luncheria! We both ordered Arepas. I ordered mine with Pernil (Venezuelan roast pork) . The first bite was great - it's hard not to like a warm corn cake filled with pulled pork (My first comment was that the pork needed smoke ). There were two sauces on the table - the green sauce produced a WOW moment . We sat there eating, happy and trying to figure out what was in the sauce - we came up with cilantro, garlic, avocado, vinegar, probably parsely, oil. After a little google search , we figured out the sauce was Guasacaca . Then we found this recipe on food network Guasacaca Sauce Recipe : George Duran : Food Network It sounded right but the picture looked too thick . We got together this winter for a sausage making day and we decided to try to recreate the arepas for lunch using pulled pork from the freezer. We made the sauce using extra olive oil - first try and we had it. The arepas themselves were disappointing , we found the special cornmeal that we needed - Masarepa and used the package directions - mix, wait 5 minutes, shape and cook on a griddle. They were too dry and not cooked enough. I was thinking about them the other day and decided to try again..............
Early,early this morning....
boneless pork butt - opened it up , made a bunch of holes with a knife and dumped some mojo marinade in. Tied it back up covered it with more marinade, a good sprinking of Soileaus and then some plowboys yardbird
into the pellet grill with a turkey meatloaf
just about done
the Guasacaca - onion, avocado, green pepper, cilantro, parsley,garlic red wine vinegar salt & pepper - good ride in the food processor then drizzle olive oil into the food processor
making the arepas
simple - masarepa, water and salt - mix, cover wait 5 minutes, knead - making sure there is enough water, shape,
onto a hot oiled griddle for a little color and then into the oven to bake
Pulled pork Arepa with Guasacaca plated with some black bean/corn salad
Early,early this morning....
boneless pork butt - opened it up , made a bunch of holes with a knife and dumped some mojo marinade in. Tied it back up covered it with more marinade, a good sprinking of Soileaus and then some plowboys yardbird
into the pellet grill with a turkey meatloaf
just about done
the Guasacaca - onion, avocado, green pepper, cilantro, parsley,garlic red wine vinegar salt & pepper - good ride in the food processor then drizzle olive oil into the food processor
making the arepas
simple - masarepa, water and salt - mix, cover wait 5 minutes, knead - making sure there is enough water, shape,
onto a hot oiled griddle for a little color and then into the oven to bake
Pulled pork Arepa with Guasacaca plated with some black bean/corn salad
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