Colombia / Main
Bandeja paisa
A tray of beans, rice, meat, crackling, egg, arepa, avocado and fried plantain.
Ingredients
- Red beans, soaked overnight400 g
- Pork belly with skin600 g
- Minced beef400 g
- Chorizo sausages300 g
- Rice350 g
- Green plantain, for the beans1
- Ripe plantain2
- Eggs4
- Arepas4
- Avocado2
- Onions2
- Tomatoes3
- Ground cumin1 tsp
- Vegetable oil150 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil the beans with the chopped green plantain for an hour and a half, until soft and thick.
Simmer the pork belly in salted water for forty minutes and dry it thoroughly.
Fry the belly skin down in deep oil until the skin blisters and crisps.
Make the hogao: fry the onion with the tomato and cumin, add the mince and cook it through.
Fry the chorizo, cook the rice and fry slices of ripe plantain to a caramel colour.
Cook the arepas on a dry pan and fry the eggs with runny yolks.
Build the tray: beans, rice, mince, chicharrón, chorizo, egg, arepa, plantain and avocado side by side.
