Pulled Pork and Scrambled Egg Arepas
Every now and then I see an idea and think, “why didn’t I think of that?”. Such is the case with Sydney start-up Hungry Mondays, who slow-cooks food all weekend for Monday delivery, in vacuum sealed bags that stay fresh for 10 days. Now, while I think my barbeque pulled pork is better as I prefer a different style of barbeque (I am not-so-subtly petitioning to guest chef), I had some leftovers from the massive portion I attempted to eat for a late night snack the night before that I used to make breakfast the next morning. Chop some herbs and scramble the eggs, and you can use my standard arepa recipe to fill with leftover pork and the eggs. This one’s a hangover cure.