Bandeja paisa

Method

1. 1

   Step 1

   Make the hogao: fry the tomato (opens in a new tab), spring onion (opens in a new tab) and garlic (opens in a new tab) in 2 tbsp oil with the cumin (opens in a new tab) and ½ tsp salt until jammy, 10 minutes.

   • 10 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   

2. 2

   Step 2

   Simmer the beans with their liquid, the water, carrot (opens in a new tab), the grated green plantain (opens in a new tab), half the hogao and 1 tsp salt for 30 minutes until thick. Cook the rice with 550 ml water and ½ tsp salt, covered, for 18 minutes.

   • 30 min
   • low heat
   • Saucepan (opens in a new tab)
3. 3

   Step 3

   Rub the pork belly (opens in a new tab) with 1 tsp salt and the bicarbonate of soda (opens in a new tab). Simmer in water to cover for 30 minutes, drain, then fry skin-down in its own fat in a covered pan until the skin puffs and crackles, 15–20 minutes.

   • 45 min
   • medium heat

   Food safety: The skin pops loudly — keep a lid or splatter guard on.

4. 4

   Step 4

   Brown the ground beef (opens in a new tab) with the rest of the hogao and a pinch of salt until crumbly and dry. Fry the chorizos (opens in a new tab) until cooked through.

   • 12 min
   • medium-high heat

   Food safety: Cook ground beef until no pink remains.

5. 5

   Step 5

   Knead the masarepa (opens in a new tab) with 200 ml warm water and a pinch of salt, shape 6 thin arepas and cook on a griddle 4 minutes per side. Fry the ripe plantain (opens in a new tab) slices in the remaining oil until caramelised, then fry the eggs (opens in a new tab).

   • 20 min
   • medium heat
   • Griddle / tawa (opens in a new tab)

   

6. 6

   Step 6

   Arrange everything on large plates: rice, beans, beef, chicharrón, chorizo (opens in a new tab), plantain (opens in a new tab), arepa, avocado (opens in a new tab), with the fried egg (opens in a new tab) on top of the rice.

   • 3 min