Bandeja Paisa

Soak the Dry Pinto Beans (1 cup) in Water (6 cups) overnight. You can use canned pinto beans if you want.

Strain beans and plate in large pot. Add Water (6 cups) and Ham Hock (8 oz) . Bring to a boil, cover pot and reduce to a simmer. Cook 1-2 hours or until tender

While beans are cooking, make the guiso. Heat Vegetable Oil (2 Tbsp) in a large skillet. Add Tomatoes (2 cups) , Scallion (1) , Onions (1 Tbsp) , Garlic (2 cloves) , Fresh Cilantro (1/2 bunch) , and Ground Cumin (1/4 tsp) . Cook for 10-15 minutes.

Add the Carrot (1) , Plantain (1) and guiso (mixture from previous step) to the beans. Cook for one more hour. Set aside.

Place Flank Steak (1 lb) in a plastic bag with Garlic (2 cloves) , Scallions (2) , Onion (1) , Ground Cumin (1/4 tsp) , Salt (1 pinch) , and Ground Black Pepper (1 pinch) in a bag. Let marinate in fridge for 3 hours.

Heat Vegetable Oil (1/4 cup) in pan under medium heat. Fry the Plantains (4) on each side for 3-5 minutes or until golden brown. Drain on paper towels.

Combine Scallion (1) , Tomatoes (2 cups) , Garlic (2 cloves) , Ground Cumin (1 tsp) with Salt (to taste) , and Ground Black Pepper (to taste) . Heat Vegetable Oil (3 Tbsp) in a skillet. Add mixture and cook for 10 minutes stirring occasionally. This is Hogao.

Heat skillet to medium high. Slice the Mexican Chorizo (4) and toss into pan. Cook until fully cooked through, approximately 5 minutes.

Slice Skin-On Pork Belly (2 lb) as seen in the picture. Toss with Baking Soda (1/2 Tbsp) in a small bowl.

Place pieces skin side down in a saucepan. Pour in Water (2 1/2 cups) with Salt (1/2 tsp) . Cook over medium low heat. Simmer until all the water evaporates, for about 1 hour.

Fry your Eggs (4) , reheat beans, and plate with chorizo, powdered beef, pork belly, plantains and hogao!