Bandeja Paisa

Drain the soaked kidney beans and place them in a large pot with the 6 cups of fresh water. Add the diced pork belly, chopped onion, minced garlic, and cumin.

Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until the beans are very tender and the liquid has thickened. Stir occasionally.

Season generously with salt and freshly ground black pepper to taste. If the beans are too liquidy, uncover and simmer for another 15-20 minutes to reduce. Set aside.

In a medium saucepan, combine the white rice, 4 cups of water, and 1 teaspoon of salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.

Fluff with a fork and keep warm.

In a large skillet or on a griddle, cook the pork chorizo links until browned and cooked through, about 8-10 minutes. Remove from skillet and set aside.

In the same skillet, add the thinly sliced beef steak. Cook quickly over medium-high heat until browned on both sides, about 2-3 minutes per side. Do not overcook. Set aside.

Fry the pork rinds (chicharrón) according to package directions, or until puffed and crispy. This may involve shallow frying or oven baking. Set aside.

In a separate skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Fry the sliced plantains in batches until golden brown and tender, about 3-4 minutes per side.

Drain on paper towels and set aside.

For each serving, place a generous portion of cooked white rice on one side of a large platter.

Next to the rice, spoon a hearty portion of the cooked red kidney beans, ensuring some of the pork belly is included.

Arrange a piece of chorizo, the cooked beef steak, and a piece of crispy chicharrón on the platter.

Add the fried plantain slices and a few slices of fresh avocado.

Place a warm arepa on the side.

Top the rice with a freshly fried egg.

Garnish the entire platter with chopped cilantro.