Medellín Bandeja Paisa

Ingredients

• •Red beans
• •Pork belly
• •Chorizo sausage
• •Ground beef
• •White rice
• •Plantain
• •Egg
• •Avocado
• •Arepa
• •Garlic
• •Cumin

Steps

1. 1Soak the red beans overnight in plenty of water, then drain and rinse them the next day.
2. 2Simmer the beans in fresh water with garlic and a pinch of cumin for about 1 1/2 hours, until they turn tender and creamy, adding more water as needed.
3. 3Meanwhile, cook the pork belly in a dry skillet over medium heat for about 15 minutes, until the fat renders and the pieces turn golden and crisp.
4. 4Season the ground beef with salt, cumin, and chopped garlic, then cook it in a separate pan over medium-high heat for about 10 minutes, breaking it apart, until fully browned.
5. 5Grill or pan-fry the chorizo for about 8 minutes, turning occasionally, until cooked through and lightly charred.
6. 6Cook the white rice separately according to the standard method until fluffy.
7. 7Slice the ripe plantain lengthwise and fry it in hot oil for about 3 minutes per side, until caramelized and golden.
8. 8Fry an egg sunny-side up in a lightly oiled pan for about 3 minutes, until the white sets but the yolk stays runny.
9. 9Arrange the beans, rice, pork belly, ground beef, chorizo, plantain, fried egg, sliced avocado, and a warm arepa together on one large platter before serving.