300g Mexican Chilli Orange Paste

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600g slow cooked pulled pork 

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200g stir fried sliced onions

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10 arepas breads (see recipe below)

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150g crumbled feta cheese

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100g mayonnaise

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¼ bunch chopped coriander to garnish 

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To make 10 arepas breads

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3 ¾ cups (approx. 490g) pre-cooked white maize meal (we use PAN brand)

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4 ½ cups water (approx. 1litre)

1. In a large bowl, add slow cooked pulled pork, stir fried onions and 150g Mexican Chilli Orange Paste; mix well to flavour.

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2. To make dressing, mix 150g Mexican Chilli Orange Paste with mayonnaise.

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3. To assemble, split open arepas bread. Spread with 2 tablespoons dressing. Add pulled pork. Top with feta and chopped coriander. Serve immediately.

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1. Pour water in a bowl and add salt. Slowly add maize meal and mix.

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2. Once combined add vegetable oil and knead into a smooth dough. Divide into 10 equal pieces and roll into balls. Flatten each ball into a circular disc about ½ inch thick and 4 inches in diameter (about palm sized).

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3. Melt butter in a non-stick pan and pan fry each side for 5mins each until a dry crust forms. Place on a baking sheet and bake in a pre-heated fan oven at 160°C for 10mins. Remove from oven and rest for 5mins before filling.