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1
The day before service, drain the soaked beans and place them in a large pot with the pork belly pieces and enough cold water to cover by 5 cm. Bring to the boil, skim the foam, then reduce to a steady simmer. Cook until the beans are completely tender and the broth is thick and deep-coloured — a bean pressed between two fingers should offer no resistance and collapse to a smooth paste.
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2
Stir half the hogao and the ground cumin into the cooked beans. Taste and season with salt. Allow to cool, then refrigerate overnight. The following day, reheat gently; the beans will have absorbed the pork fat and thickened to a creamy consistency. The broth should coat a spoon — if too thin, simmer uncovered until it tightens.
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3
To make the hogao, warm the oil in a heavy pan over medium heat. Add the spring onions and cook until softened, then add the tomatoes. Cook, stirring frequently, until the tomatoes have broken down entirely and the sauce is a thick, cohesive, jammy mass that holds its shape briefly when the spoon draws a line through it. Season with salt and cumin. Reserve half for the beans; keep the remainder to serve alongside.
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4
For the chicharrón, place the scored pork strips in a cold deep pan. Add just enough water to cover the base and render the fat over medium heat until the water has fully evaporated and the pork is swimming in its own rendered fat. Increase the heat and continue frying until the rind puffs, blisters, and turns a deep amber. This is where the dish lives or dies: chicharrón that is pale or yielding is rubbery and without merit; it must shatter audibly when pressed.
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5
For the carne molida, brown the ground beef in a wide pan over high heat, breaking it into fine crumbles. When no pink remains and the beef has taken on colour, stir in the hogao and ground cumin. Cook for a further 3–4 minutes until the sauce is absorbed and the mixture is fragrant and cohesive. Taste and correct the seasoning.
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6
Cook the rinsed rice by absorption in salted water. When all water has been absorbed and the grains are dry and separate — a wooden spoon drawn across the surface leaves a clean furrow — remove from heat and allow to steam, covered, for 5 minutes.
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7
Grill or pan-fry the chorizo and morcilla over medium heat until the skins are browned and the casings feel taut and firm when pressed lightly with a finger.
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8
In a separate pan, warm the oil over medium heat and fry the plantain slices gently, turning once, until each side is golden and the slices are tender throughout. Plantain overcooks quickly; remove them the moment the flesh yields to a gentle press and the cut edges are caramelised. Cook these last.
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9
Fry the eggs to order in a little oil — the whites fully set, the yolks still liquid and bright. Place immediately onto the tray.
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10
Assemble each tray simultaneously so that all components reach the table at serving temperature together. Arrange beans, rice, carne molida, chicharrón, chorizo, morcilla, fried egg, arepa, plantain, and avocado on a single large tray (bandeja). Serve the reserved hogao and the ají in small dishes alongside. No component is incidental; the absence of any one reduces the plate.