Bandeja Paisa

Method

If using dried beans, soak overnight and simmer with a bay leaf for 90 minutes until tender. Tinned beans work fine — drain and rinse them, then fry gently in a little oil with minced garlic and salt until they darken slightly at the edges.

Cook the rice in salted water using a 1:1.5 ratio. Bring to the boil, drop to the lowest heat, cover, and leave undisturbed for 12 minutes.

Shallow-frying|Shallow-fry the pork belly over medium-high heat in 2 tbsp oil until the fat renders and the surface crisps, about 8 minutes per side. Set aside on kitchen paper. Fry the sausage in the same pan. In a separate pan, cook the sauteing|sautéed onion and garlic until soft, then add the beef mince and cook, breaking it apart, until no pink remains. Season well.

Fry the corn tortilla in hot oil until crisp and golden. Fry the eggs in oil to your liking.

Assemble everything on a large warm plate with rice as the base, then beans, mince, pork belly, sausage, fried eggs and crispy tortilla. Lay sliced avocado and orange segments alongside. Everything should be hot when it hits the plate.