Pabellón Criollo with Meat and Vegetables

• 500g diced pork
• 2 medium onions
• 3 cloves garlic
• 2 red peppers
• 2 zucchinis
• to taste salt and black pepper
• 2 tablespoons olive oil

👨‍🍳 Step-by-step instructions

1. 1

   Step 1: In a large pot over medium heat, warm the olive oil and cook the diced pork until browned on all sides. Remove the meat from the pot and set aside.

2. 2

   Step 2: In the same pot, sauté the onions, garlic, peppers, and zucchini until the vegetables are tender. Then, add the reserved pork and stir well.

3. 3

   Step 3: Add a splash of water to the pot if needed, to ensure the dish stays moist and doesn’t dry out. Then, season with salt and pepper to taste and cook for a few more minutes so the flavors meld.

💡 Chef's tip

To achieve a perfect Pabellón Criollo, it’s essential to sear the pork at a high temperature at the start, creating a crisp crust that locks in the juices. Then, finish cooking over low heat so the meat becomes tender and the flavors meld.

📝 Our take

El Pabellón Criollo es un caos organizado que funciona de manera brutal en el plato. La magia ocurre cuando el dulzor casi tostado de la tajada de plátano choca con el salado profundo de la carne desmechada y el toque terroso de las caraotas. No apto para paladares timoratos que buscan sabores planos. Es un viaje directo al corazón de la cocina caraqueña en cada bocado.

🍷 Wine & food pairing

Descorcha un tinto de la DO Campo de Borja, preferiblemente uno basado en Garnacha con paso por barrica; su frutosidad madura y tanino sedoso abrazan el dulzor del plátano sin competir con el fondo especiado de la carne.