Method

Beans: cook soaked beans with pork belly, cumin and salt in a pressure cooker for 30 minutes (or simmer 2 hours). Once tender, remove pork and shred it back into the beans. The beans should be thick and stew-like.
About 5 min
Make hogao: sauté finely diced spring onions and tomatoes in oil for 15 minutes until very soft and slightly jammy. Season with cumin and salt.
About 11 min
Ground beef: brown in a hot pan with oil, garlic and cumin. Add a few spoonfuls of hogao. Cook 10 minutes until dry and fragrant.
About 11 min
Chicharrón: fry pork belly strips skin-side down in their own fat over high heat until the skin is golden, puffy and crispy. Season generously with salt.
About 11 min
Grill or pan-fry chorizo until cooked through and browned. Fry plantain slices in oil until golden and caramelised. Cook arepas on a griddle.
About 11 min
Assemble: on large trays or plates, arrange rice, a serving of red beans (with broth), ground beef, chicharrón, chorizo, a fried egg, plantains, arepa and half an avocado. Each component is placed separately with its own space. Serve immediately.
About 3 min

Nutrition per serving (estimate)

Contains: eggs