Name: Colombian Santander-Style Arepa
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Colombian
Ingredients: 500 g peeled yellow corn or corn for Santander-style arepas; 1.5 liters water for cooking the corn (6 cups); 250 g peeled and cooked cassava (1½ cups); 180 g crispy pork belly, ground or finely chopped (1 cup); 40 g pork fat or rendered fat from the pork belly (3 tablespoons); 8 g salt (1½ teaspoons); 120 ml warm water, for adjusting the dough (½ cup)

Ingredients

Scale

500 g peeled yellow corn or corn for Santander-style arepas
1.5 liters water for cooking the corn (6 cups)
250 g peeled and cooked cassava (1½ cups)
180 g crispy pork belly, ground or finely chopped (1 cup)
40 g pork fat or rendered fat from the pork belly (3 tablespoons)
8 g salt (1½ teaspoons)
120 ml warm water, for adjusting the dough (½ cup)