Bandeja Paisa - Colombian Platter

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1. 1Step 1: Place the pinto beans and 8 cups of water in a pressure cooker and cook on high for 35 minutes. Quick release.
2. 2Step 2: While that is cooking combine the canned tomatoes, onion, garlic, cumin and preferred fat. Cook, stirring occasionally, for 10 minutes. Set aside.
3. 3Step 3: Once the beans are done check to see how tender they are. If they are still firm cook them an additional 15 minutes, more or less as needed.
4. 4Step 4: If they are tender turn the instant pot to simmer and add the plantain, carrot, and cooked tomatoes. Simmer for 30 minutes or until the beans are thick and the carrots and plantains are cooked.
5. 5Step 5: Place everything in a large soup pot and bring to a boil. Boil the meat for 2 hours or until tender.
6. 6Step 6: Remove from the pot and allow to cool. Reserve the liquid for soups or discard. Remove any fat from the meat and cut into chunks.
7. 7Step 7: Place the meat cubes in a food processor and process until it is a fine powder. Taste and season with salt as needed.
8. 8Step 8: Combine the olive oil, cumin, and vinegar. Toss with the tomatoes and onions. Season with salt and pepper to taste.
9. 9Step 9: Cut the pork belly into strips about a half inch wide. Rub the skin and meat with the baking soda and chill in the fridge for an hour. Rinse the pork belly and cut notches through the meat but not through the skin so it is still connected at the base.
10. 10Step 10: Place the pork in a pot. You want the pot as small as you can without the meat stacking on top of each other. Cover with enough water to cover the pork by two inches.
11. 11Step 11: Simmer the pork for 1 hour or until the meat is tender and the pork renders its own fat. The pork will then keep cooking, it will fry and crisp up in its own fat. Make sure the pork cooks on both sides until it is golden and crisp. The frying part took me about 20 minutes.
12. 12Step 12: Remove to a paper lined plate to drain.
13. 13Step 13: Heat the butter and oil in a large skillet over medium heat.
14. 14Step 14: Slice the plantains thinly and place in the hot oil. Cook over medium until browned on one side, about 3 - 4 minutes. Flip the slices and cook on the other side until browned and crisp. This can be done in batches if not all the plantain fits in the pan without overlapping.
15. 15Step 15: Remove from the pan and sprinkle with a little bit of sugar. Serve warm.