Bandeja Paisa Colombiana

5 from 2 votes

This Bandeja Paisa recipe is the national dish of Colombia! If you want to try an array of Colombian flavors in one dish, this recipe is your go to! You’re going to love it.

Course Main Course, street food

Cuisine colombian

Prep Time 40

Cook Time 40

Resting time 2

Total Time 3 20

Servings servings

Calories 1402kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

1 tsp sugar
¼ tsp salt
½ tsp cumin
1 lb pork belly cut into 4 strips
4 Plantains overripe with dark spots
4 Arepas
½ onion chopped
½ to mato chopped
2 cans red kidney beans drained and rinsed
½ cup vegetable broth
Salt and pepper to taste
¾ tsp cumin
Olive oil
4 Spicy sausages of your choice I used a Rinaldis Italian sausage as it was all i could find available
4 servings White rice cooked according to package instructions
4 Eggs fried

Instructions

Combine the salt, sugar, and cumin together and rub on the pork belly.
Cut 4 slits in the pork belly strips short-wise that extend halfway through the meat. Wrap the pork belly in plastic wrap and leave to rest in your fridge for 2-6 hours.
Cook white rice according to package.
Cook your sausages according to package instructions.
Follow this recipe to cook your arepas
In a medium sized pot, heat some oil over medium heat. Add the chopped onion and tomato and saute for a few moments, until the onions turn translucent.
Add the canned, drained kidney beans into the pot along with salt to taste and cumin.
Saute for about 2 minutes, then add vegetable stock. Stir for 5-7 more minutes, and then remove from heat.
Cut the two ends off of your plantains. Use a small knife to cut a slit through the plantain peels from end to end, only cutting through the peel but not the meat of the plantain. Repeat process on the other side. Use your hands to remove the skin from the plantains. It should come off in two pieces.
Cut your plantains into very thin strips, vertically.
Heat a very thin layer of vegetable oil in a pan and lay the plantains in the oil. Cook until caramelized on one side, then flip and caramelize on the other. Remove to a separate plate.
Heat a cast iron skillet over medium heat. Add the pork belly into the pan, sauteing about 5-10 minutes on each side, until the meat is cooked through and the exterior is browned.
Fry the eggs.
Assemble on 4 separate platters. Place the beans on the far left, and the white rice to the right of the beans. Assemble the sausage, pork belly, plantains, arepa, and egg however they will fit. Enjoy!
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Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Nutrition