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