Bandeja Paisa (Colombian Mixed Platter)

Instructions

1. Drain the soaked beans and put them in a large pot with the ham hock, carrot, halved onion, garlic and water. Bring to a boil, skim off the foam, then cover and simmer gently for 1 1/2 to 2 hours, until the beans are very tender.
2. Make the hogao: heat the oil in a skillet over medium heat and cook the scallions for 2 minutes. Add the tomatoes, cumin and salt and cook for 10 minutes, stirring, until thick and jammy. Stir half into the beans and keep the rest for the beef.
3. Put the pork belly in a saucepan, cover with water, add 1 teaspoon salt and simmer for 40 minutes until tender. Lift it out, pat very dry and cut into strips about 4 cm (1 1/2 in) wide.
4. Fry the strips in a wide dry skillet over medium heat, skin side down first, for 12 to 15 minutes, turning once, until the skin is crisp and blistered. Drain on paper towels and keep warm in a low oven.
5. Brown the ground beef in a skillet over medium-high heat for 6 to 8 minutes, breaking it up, until no pink remains (71°C / 160°F). Stir in the remaining hogao, salt and pepper and cook for 3 minutes more.
6. Rinse the rice, then heat 1 tablespoon oil in a saucepan and stir in the rice for 1 minute. Add 600 ml (2 1/2 cups) water and 1 teaspoon salt, bring to a boil, cover, reduce to the lowest heat and cook for 17 minutes. Rest for 5 minutes, then fluff.
7. Cook the sausages in a skillet over medium heat for 10 to 12 minutes, turning often, until browned and cooked through (71°C / 160°F).
8. Heat 1 cm (1/2 in) of oil in a skillet over medium heat. Fry the plantain slices for 2 to 3 minutes per side, until deep golden with dark caramelized edges. Drain on paper towels.
9. Fry the eggs in a little oil until the whites are set and the edges are lacy. Leave the yolks runny, as is traditional, or cook them through if you prefer.
10. Fish the ham hock and carrot out of the beans. Pick the meat off the hock, slice the carrot and return both to the pot. Mash a few beans against the side to thicken the broth, then stir in 1 1/2 teaspoons salt, or to taste.
11. Serve each plate with a ladle of beans, a mound of rice, a piece of chicharrón, ground beef, sausage, plantain, an egg, avocado slices and an arepa. Pass ají or hot sauce at the table.

Tips

• Short on time? Cook the soaked beans in a pressure cooker for about 40 minutes. Pinto beans can replace red beans, and 4 cans (drained) will do if you simmer them with the ham hock for 30 minutes.
• Make the beans a day ahead, because they thicken and taste better after resting. Fry the plantain, eggs and pork belly just before serving so they stay crisp.