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Easy Flavorful Bandeja Paisa Platter Recipe for Beginners to Master

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A hearty and approachable Colombian platter featuring crispy pork belly, beans, rice, plantains, ground beef, and a fried egg, perfect for beginners and ready in about 45 minutes.

Ingredients

Scale
  • 1 lb pork belly, diced
  • 1 cup red kidney beans, cooked or canned (rinsed)
  • 2 cups white rice, cooked (long grain preferred)
  • Chicharrón (pork cracklings), optional
  • 2 medium ripe plantains (yellow with black spots), sliced and fried
  • 1/2 lb ground beef, lightly seasoned with salt and pepper
  • Hogao Sauce: 2 medium tomatoes (diced), 1 small onion (finely chopped), 2 cloves garlic (minced), 1 tbsp vegetable oil, salt, pepper, pinch of cumin
  • 1 fried egg per serving, sunny side up
  • Fresh avocado slices
  • Fresh cilantro, chopped (optional, for garnish)
  • Salt and pepper to taste
  • Vegetable oil for frying plantains and pork

Instructions

  1. Prepare the beans: If using canned kidney beans, rinse under cold water and set aside. If using dry beans, soak overnight and simmer until tender (about 1 hour). Drain and keep warm.
  2. Cook the rice: Rinse 1 cup of long-grain white rice until water runs clear. Combine with 2 cups water and a pinch of salt in a pot, bring to a boil, then simmer covered for 15 minutes until water is absorbed. Fluff with a fork.
  3. Make hogao sauce: Heat 1 tbsp oil in a small pan over medium heat. Add diced onion and garlic, sauté until translucent (about 3 minutes). Add diced tomatoes, salt, pepper, and cumin. Cook down until soft and slightly saucy (around 10 minutes). Set aside.
  4. Cook the pork belly: In a dry skillet over medium-high heat, add diced pork belly. Let cook without stirring for 3-4 minutes to crisp up, then stir and cook another 5-7 minutes until golden and crispy. Remove and drain excess fat on paper towels.
  5. Brown the ground beef: Using the same skillet, add ground beef seasoned with salt and pepper. Cook until browned and cooked through, breaking apart with a spatula. Drain excess fat if needed.
  6. Fry the plantains: Peel and slice ripe plantains diagonally. Heat oil about 1/4 inch deep in a frying pan over medium heat. Fry plantains until golden brown on both sides (2-3 minutes per side). Drain on paper towels and sprinkle lightly with salt.
  7. Fry the eggs: In a non-stick skillet, fry eggs sunny side up until whites are set but yolks remain runny.
  8. Assemble the platter: On each plate, arrange a scoop of rice, a generous serving of beans topped with hogao sauce, crispy pork belly, browned ground beef, fried plantains, and a fried egg. Add fresh avocado slices and garnish with chopped cilantro if desired.

Notes

Let pork belly cook undisturbed initially to develop a crispy crust. Use ripe plantains with black spots for sweetness and tenderness. Simmer hogao sauce slowly to avoid watery texture. Cook beans and rice simultaneously to save time. Fry eggs sunny side up for runny yolk creaminess. Store components separately for leftovers and reheat gently.

Nutrition

Keywords: Bandeja Paisa, Colombian recipe, pork belly, plantains, beans, rice, easy dinner, flavorful platter, beginner recipe

Find it online: https://rowanrecipes.com/easy-flavorful-bandeja-paisa-platter-recipe-for-beginners-to-master/