Arepa con Cerdo y Camarones (Arepa with Pork and Shrimp)

Ingredients

• 4 servings cilantro leaves fresh
• 1  garlic clove minced
• 0.3 teaspoon ground cumin 
• 1  juice of lime 
• 0.3 cup catsup 
• 0.5 cup mayonnaise 
• 4 servings olive oil for drizzling
• 0.3 cup onion finely chopped
• 5.5 pounds pork loin cut into 4 pieces
• 4 servings salt & pepper 
• 1  scallion chopped
• 16 large shrimp cooked

Equipment

• bowl
• frying pan
• ziploc bags
• wax paper

Directions

1. Place the pork pieces between sheets of wax paper, then pound until each steak is about ¼ inch thick.
2. Place the pounded pork in a zip lock plastic bag.
3. Add the onion, scallion, cumin, garlic, salt and pepper. Refrigerate for 1 hour or overnight. Be sure the steaks are evenly covered.In a large skillet, heat the olive oil over medium heat.
4. Place the pork into the skillet and cook for 5 minutes per side or until the pork is cooked.To make the shrimp:In a small bowl combine onion, lime juice, ketchup, mayonnaise, pepper,hot sauce and cilantro.
5. Place an arepa on a serving plate, top with the pork and place the shrimp on top of the pork.
6. Sprinkle fresh cilantro, drizzle olive oil and serve.