Torta Bejarana

Name: Torta Bejarana
Yield: 2 servings
Cuisine: Venezuelan
Ingredients: 2 cups cornmeal; 1 cup pork cracklings, chopped; 1 tsp anise seed; 1/2 cup papelón or brown sugar

Torta Bejarana/TOR-tah beh-hah-RAH-nah/

About this dish

A rustic cornbread with pork rinds and anise, from the Venezuelan Andes.

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Ingredients

🌽2 cups cornmeal

🥓1 cup pork cracklings, chopped

🌰1 tsp anise seed

🍬1/2 cup papelón or brown sugar

Method

Serves 2

Mix cornmeal with pork cracklings and anise seed.

Dissolve papelón in warm water and add to the dry mixture.

Combine into a thick batter.

Pour into a greased baking dish.

Bake at 180°C (350°F) for about 40-45 minutes until firm and golden.

✓ What Makes it Authentic

Torta bejarana is a traditional bread from the Venezuelan Andes, notable for its unique combination of cornmeal, pork cracklings, and anise seed.

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