Bandeja Paisa (Traditional Colombian Platter)

Instructions

1. Season the beef with the salt, pepper and cumin. Heat the oil in a skillet over medium-high heat and cook the beef for 3 to 4 minutes per side, or until browned and just cooked through. Rest for 10 minutes, then finely shred or chop it into small crumbs.
2. Rinse the rice until the water runs mostly clear. Combine it with the water and salt in a saucepan, bring to a boil, cover, reduce the heat to low and cook for 15 minutes. Rest, covered, for 10 minutes, then fluff.
3. Warm the beans in a saucepan over medium heat with 60 g of the hogao. Simmer for 8 to 10 minutes until thickened but still spoonable. Taste and adjust the seasoning.
4. Score the pork skin lightly if needed. Place the pork belly in a cold skillet, skin-side down, and cook over medium heat until the fat renders slowly. Turn as needed and cook for 20 to 30 minutes, until crisp on the outside and tender on the inside. Drain briefly on paper towel and season lightly with salt.
5. Cook the chorizos in a skillet over medium heat for 12 to 15 minutes, turning often, until browned and cooked through. Keep warm.
6. Heat a thin layer of oil in a skillet over medium heat. Fry the plantains for 2 to 3 minutes per side until deeply golden and lightly caramelized. Transfer to a plate.
7. Warm the arepas on a dry skillet or griddle for 2 to 3 minutes per side until heated through and lightly toasted.
8. Fry the eggs in a little oil until the whites are set and the yolks are still soft, about 2 to 3 minutes.
9. Assemble each platter with rice, beans, shredded beef, pork belly, chorizo, plantain, avocado, arepa and a fried egg. Spoon the remaining hogao over the beans or serve it alongside. Add lime wedges and serve right away.