4 arepas with pork and Recipes

red onion, cut into 3/4-inch-wide wedges, then very thinly sliced crosswise, fresh habanero or scotch bonnet chiles, seeded, deveined, and very finely chopped, distilled white vinegar, dried oregano (preferably mexican), crumbled, salt , or to taste, cumin seeds, whole allspice, black peppercorns, achiote (annatto) seeds, garlic cloves, coarsely chopped, salt, dried oregano (preferably mexican), crumbled, fresh orange juice, distilled white vinegar, pork shoulder chops (3/4 inch thick ), water, whole milk, unsalted butter , cut into pieces, white arepa flour, sugar, salt, coarsely grated mozzarella (5 oz), vegetable oil

yellow cornmeal (refined), flour, baking powder, salt, brown sugar, margarine, shortening, water (use enough to make a soft pliable dough), ground beef (or a mixture of beef and pork), garlic cloves, thyme, onion, leaves culantro, chopped fresh ginger, chives, pimientos, hot pepper, soy sauce, sugar, salt and pepper, if needed, water, to cook, vegetable oil (for frying )