Entree: Colombia – Bogota / Andean – Fritanga (Assorted platter of fried Andean meats served with potatoes, plantains and arepas)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) pork belly, skin-on, cut into 1-inch (2.5 cm) chunks
- 4 longaniza sausages, approx 3 oz (85 g) each
- 4 chorizo links, approx 3 oz (85 g) each
- 2 morcilla (blood sausage) links, approx 4 oz (113 g) each
- 1 lb (454 g) papas criollas or small yellow potatoes, halved
- 2 large ripe plantains, peeled and sliced 1/2-inch (1.2 cm)
- 4 arepas, about 3.5 oz (100 g) each (pre-cooked or fresh)
- 3 cups (720 ml) vegetable oil for frying (or as needed)
- Salt to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil (for hogao)
- 1 medium onion, finely chopped (about 110 g)
- 2 ripe tomatoes, seeded and chopped (about 300 g)
- 1 clove garlic, minced (about 3 g)
- 1/2 tsp (2 g) ground cumin
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 2 limes, cut into wedges

Instructions

1. Parboil the halved potatoes in salted water 8–10 minutes until just tender; drain and set aside to dry.
2. Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add the pork belly pieces and fry, turning occasionally, until the fat is rendered and the pieces are golden and crisp, 15–20 minutes. Remove with a slotted spoon and drain on paper towels; season lightly with salt.
3. In the same oil, fry the longaniza and chorizo links over medium heat until cooked through and browned, about 8–12 minutes, turning occasionally. Remove and drain.
4. Add the morcilla links to the oil and fry gently 4–6 minutes until heated through and slightly crisp on the casing; remove and drain.
5. If necessary top up oil to 325°F (160°C). Fry the parboiled potatoes in batches until golden and crisp, 6–8 minutes. Remove and season with salt and pepper.
6. Fry the plantain slices in the oil in batches until deeply golden on both sides, 2–3 minutes per side; remove and drain.
7. Make the hogao: heat 2 tbsp (30 ml) olive oil in a small skillet over medium heat. Sauté the chopped onion until translucent, 5–7 minutes. Add garlic, chopped tomatoes and cumin and cook until the tomatoes break down and the mixture is saucy, 8–10 minutes. Season to taste with salt.
8. Warm the arepas on a griddle or skillet until lightly golden and heated through, 2–3 minutes per side.
9. Arrange the chicharrón (pork belly), longaniza, chorizo, morcilla, fried potatoes, fried plantains and arepas on a large platter. Spoon hogao into a small bowl and place on the platter. Garnish with chopped cilantro and lime wedges. Serve hot and let diners combine bites as they like.