Bandeja paisa

• 300 g Rice (long-grain)
  Swaps (2)
• 4 u Egg
  Swaps (2)
• 4 u Tomato (ripe, for the hogao)
  Swaps (1)
• 4 cloves Garlic (3 for the hogao and 1 for the rice)
• 1 u Carrot
• Salt (to taste)
• 300 ml Vegetable Oil (for the hogao, the rice and for frying)
• 2 u Avocado
• 1 teaspoon Ground Cumin
• 400 g Ground Beef (beef)
  Swaps (3)
• 600 g Pork belly slices (fresh, skin on, cut thick (about 3 cm): 200 g for the beans and 400 g for the chicharrón)
• 4 u Chorizo (fresh cooking chorizo)
  Swaps (1)
• 4 u Spring Onions (or Welsh onions, for the hogao)
• 500 g Kidney Beans (dried)
• 3 u Plantain (one green for the beans and two very ripe ones, with almost black skin, for frying)
• 200 g Yellow Masarepa (or white (precooked maize flour))
• Water (for the beans, the chicharrón, the rice and the arepas)

Instructions

1. 1

   The night before, soak the beans in a large bowl with plenty of cold water.

2. 2

   Drain the beans and put them in a pot with about 2 litres of fresh water, the 200 g of pork belly, the whole carrot and the green plantain, peeled and cut into small pieces. Simmer gently, half covered, until very tender, topping up with hot water if needed; don't add salt until the end. In a pressure cooker about 40 minutes is enough.

   2 hr

3. 3

   While they cook, make the hogao: chop the tomatoes, spring onions and 3 garlic cloves and fry them in a frying pan with 3 tablespoons of oil, the cumin and a pinch of salt over medium-low heat until you have a thick, juicy sauce.

   20 min

4. 4

   For the chicharrón, score the skin of the pork belly strips without cutting into the meat and rub them with salt. Put them in a wide frying pan with water halfway up and cook over medium heat until the water evaporates. Keep cooking them in the fat they release, turning them and with a lid to hand as they spit, until the skin puffs up and is crisp and golden.

   55 min

5. 5

   When the beans are tender, take out the carrot and mash it with a fork along with a ladleful of beans; return the mash to the pot to thicken the broth. Chop the cooked pork belly, return it to the pot, add half the hogao and some salt and simmer gently until the broth is creamy.

   15 min

6. 6

   Make the rice: rinse it, fry it for a minute in a pan with 2 tablespoons of oil and the remaining garlic, crushed, add 600 ml of boiling water and salt, and cook covered over the lowest heat for 18 minutes. Leave it to stand, covered, for 5 more minutes.

   25 min

7. 7

   Cook the minced beef in a frying pan with 2 tablespoons of the remaining hogao and some salt, breaking it up finely with the spoon, until dry, loose and lightly browned.

   12 min

8. 8

   For the arepas, mix the masarepa with a pinch of salt and about 280 ml of lukewarm water and knead until it no longer sticks; let it rest for 5 minutes. Shape 4 balls, flatten them into discs 1 cm thick and cook them in a lightly oiled frying pan or griddle over medium heat, about 6 minutes per side, until they have a toasted crust.

   20 min

9. 9

   Prick the chorizos and cook them in a frying pan with about 1 cm of water; once it evaporates, brown them in their own fat. Meanwhile, peel the ripe plantains, cut them into long diagonal slices and fry them in about 1 cm of oil until golden and caramelised.

   15 min

10. 10

    Fry the eggs last, with crisp edges and runny yolks, and slice the avocados.

    6 min

11. 11

    Build each platter with a mound of rice topped with the fried egg, the minced beef, chicharrón, chorizo, plantain slices, arepa and avocado, and serve the beans on the side in a bowl or on one side of the plate, with the rest of the hogao.