Minced Pork Perico Arepa Filling
This savory Minced Pork Perico Arepa Filling is a delicious twist on the Venezuelan and Colombian breakfast classic, Perico. Traditionally made with scrambled eggs, tomatoes, and onions, this variation adds juicy minced pork for a rich, meaty depth that makes it perfect for breakfast or brunch arepas. The earthy sweetness of caramelized onions pairs harmoniously with the acidity of ripe tomatoes and the umami of seasoned pork. Whether you're crafting a weekend feast or elevating a weekday breakfast, this recipe brings the warmth of Latin American cuisine straight to your plate.
Equipment
Large skillet or frying pan
Wooden spoon or heatproof spatula
Knife and cutting board
Measuring spoons and cups
Ingredients
1 pound ground pork (minced pork) - choose fresh, high-fat content ground pork for best flavor
2 tablespoons olive oil - extra virgin preferred
1 medium yellow onion - finely diced
2 cloves garlic - minced- 1 cup heirloom tomatoes - finely diced, ripe and juicy
4 large eggs - preferably pasture-raised
½ teaspoon cumin - ground ; adds earthy warmth
¼ teaspoon smoked paprika - optional, for a smoky kick
1 tablespoon cilantro - fresh, chopped, for garnish
1 pinch salt - or to taste; adjust as needed
1 pinch ground black pepper - (freshly ground) or to taste; adjust as needed
Instructions
- Heat the olive oil in a large skillet over medium heat (about 350°F / 175°C). Add the diced onion and sauté for 4–6 minutes, stirring often, until soft and translucent with golden edges for added sweetness.
- Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
- Stir in the ground pork. Brown the meat for about 7–8 minutes, breaking it apart with the spoon, until it’s fully cooked and slightly crispy around the edges.
- Add the diced tomatoes, cumin, paprika (if using), and a pinch of salt and pepper. Let the mixture simmer for 5–7 minutes until the tomatoes soften and the flavors blend. Stir occasionally to prevent sticking.
- Crack the eggs directly into the skillet. Stir gently as you would for scrambled eggs, folding the eggs into the pork-tomato mixture. Cook for another 3–4 minutes until the eggs are softly scrambled and well incorporated.
- Remove from heat, taste, and adjust seasoning. Sprinkle with chopped cilantro just before serving.
Notes
Chef’s Tips:
- For a vegetarian version, substitute ground pork with minced mushrooms or cooked lentils.
- Add a splash of lime juice before serving for a bright contrast to the rich meat.
- To save time, sauté the onion and garlic ahead of time and refrigerate for up to 2 days.
Nutrition
Calories: 453kcalCarbohydrates: 5gProtein: 26gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 268mgSodium: 148mgPotassium: 537mgFiber: 1gSugar: 2gVitamin A: 661IUVitamin C: 8mgCalcium: 60mgIron: 2mg
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