1 cup kosher salt 1/2 cup brown sugar 4 cups mirin, divided 6 cups sake 3 star anise pods 4 pounds skinless, boneless pork belly Stir together kosher salt, sugar, 2 cups of mirin, sake and star anise ...

In a bowl, add the cornmeal with salt and water and mix well. Let the mix rest for 5 minutes and then take a small portion and prepare a round shape cake with your hands. Using a grill or flat top ...

Blend everything together with a vita-mix and marinate pork for 24 hrs. After 24 hours, remove from marinade and reserve. Smoke at 200 for 12-14 hours. Heat reserved marinade for 5 minutes or until ...

To prepare the meat-stuffed arepas, first take care of the marinade: place the brisket in a baking dish and season with salt (1), paprika (2), cumin (3), and pepper. Massage the meat well on each side ...

I have a lifelong relationship with arepas: I was born and raised in Venezuela, where arepas are not just a nutritious and comforting dish, but also one of the most important culinary legacies of the ...

A snap to make, these tender, sweet corn arepas de choclo from the food stylist Mariana Velásquez make an excellent summer meal. By Melissa Clark In Colombia, where the food stylist Mariana Velásquez ...

A well-made arepa may be more comforting than a plate of warm cookies or your mother’s meatloaf. Really, these compact disc-sized corn pockets should replace ice cream as the official breakup food.

When Leo Farfan and his wife, Maria, left Venezuela four years ago they also left behind their business. Coming to Wisconsin, the entrepreneurial couple knew they wanted to start another business.