Bandeja Paisa Burrito with Hogao Salsa (Colombian × Mexican)

Method

1. Cut the pork belly into 1.5 cm cubes and put them in a 24 cm pan with the water and salt. Boil on medium-high heat, uncovered, for 14 min, until the water has evaporated. When the fat starts to run, turn down to medium heat and fry for 8 min, stirring, until the cubes are golden and crisp (fat around 170 °C). Moisture makes it spit, so keep a lid half over the pan and use a long spatula. Cut one open: no pink inside.

   Add in this stepSkin-on pork belly 160 gWater for the pork belly 200 mlSalt ¼ tsp

   medium-high heat→medium heat

2. Squeeze the chorizo into the same pan and cook on medium heat for 6 min, breaking it up with the spatula, until it releases its red fat and is no longer pink. Lift the chicharrón and chorizo into a bowl with a slotted spoon, leaving the fat in the pan.

   Add in this stepFresh chorizo, casing removed 100 g

   medium heat

3. Thinly slice the spring onions, finely chop the jalapeño and dice the tomatoes 1 cm. In the fat left in the pan, cook the spring onion and jalapeño on medium heat for 1 minute, add the tomato, cumin and salt and cook for 7 min to make the hogao. Spoon half into a small bowl and stir in the cilantro and lime juice: that is your salsa. Add the beans and 3 tbsp water to the hogao still in the pan, crush them roughly with a masher or fork, and cook on medium-low heat for 5 min, stirring, until thick and spreadable.

   Add in this stepSpring onions 2Jalapeño, seeded 1Medium tomatoes 1½Ground cumin ½ tspSalt ¼ tspFresh cilantro, chopped 2 tbspLime ½Canned red kidney beans, drained 200 g

   medium heat→medium-low heat

4. Peel the plantain and slice it 1 cm thick. Heat the oil in a 24 cm pan on medium heat to about 170 °C (a slice sizzles at once) and fry for 6 min, turning once, until deep golden and caramelised. Drain on paper towels.

   Add in this stepVery ripe plantain (skin mostly black) 1Vegetable oil 0.9 tbsp

   medium heat

5. Beat the eggs with a little of the salt. Add the remaining oil to the same pan, pour in the eggs on medium-low heat and push them slowly with a spatula for 3 min, until softly set and still moist. Mash the avocado with a fork with the lime juice and the remaining salt.

   Add in this stepEggs 2Vegetable oil 0.6 tbspAvocado 1Lime ½Salt ¼ tsp

   medium-low heat

6. Heat a dry pan on medium heat and warm the tortillas one at a time, 30 seconds per side, 2 min in total, until soft and pliable (cold tortillas tear when rolled). Spread the warm rice in a strip across the lower third of each tortilla, then layer the beans, cheese, chicharrón and chorizo, plantain, egg, avocado and salsa. Fold in the sides, then roll up tightly from the bottom, pressing the filling in as you go.

   Add in this stepLarge flour tortillas (30 cm) 2Cooked white rice, warmed 200 gMonterey Jack, grated 60 g

   medium heat

7. Put the burritos seam side down in the pan and toast on medium-low heat for 4 min, turning, until golden outside and the cheese has melted inside. If they don't all fit, toast them in batches. Cut in half on the diagonal and serve with the rest of the salsa.

   medium-low heat