Bandeja Paisa

Drain the beans that were soaked overnight, rinse them and transfer to a large pot. Cover with water so it stands 4 cm above the beans, bring to a boil and simmer covered over low heat for 70-75 minutes until tender, topping up with hot water as needed.

While the beans are cooking, prepare the hogao: finely chop the green onion and garlic, dice the tomatoes. Heat 3 tbsp oil in a skillet, sauté the onion and garlic for 2-3 minutes, add the cumin and tomatoes and simmer over medium heat for 12-15 minutes until you get a thick, uniform sauce.

Stir half of the hogao into the cooked beans, mash a third of the beans right in the pot with a fork to thicken the broth, season with salt and black pepper and keep over the lowest heat until serving.

Rinse the rice until the water runs clear and cook it in salted water at a 1:2 ratio, covered, for 18-20 minutes until fluffy.

Fry the ground beef in 1 tbsp heated oil over high heat for 5 minutes, breaking up the lumps with a spatula, add the remaining hogao, season with salt and pepper, and simmer for another 10 minutes until cooked through.

Cut the pork belly into 3x5 cm strips and place skin-side down in a heavy-bottomed skillet, pour in 3-4 tbsp water, cover and cook over medium heat for 15 minutes until the water evaporates. Remove the lid and fry for another 10-15 minutes, turning, until the skin turns golden and crispy. Boil the chorizo in a separate pot for 12-15 minutes, or fry it in a dry skillet until nicely browned.

Combine the corn flour with 300 ml warm water and a pinch of salt, knead a soft, non-sticky dough, shape into 6 patties 1 cm thick and fry in a dry, heated skillet for 5-6 minutes on each side until spotted golden brown.

Cut the ripe plantain diagonally into 1 cm slices and fry in heated oil for 2-3 minutes on each side until golden brown. In a clean skillet with a drop of oil, fry the eggs for 2-3 minutes until the whites are set and the yolks are still runny.

Cut the avocado in half and remove the pit. On a large plate, arrange the rice, beans, ground beef, chicharrón, chorizo, egg, arepa, plantain slices and half an avocado. Serve immediately while everything is hot.