Place the rice with water into a rice cooker. Add some oil, 1 minced garlic clove, and salt to taste. Turn the cooker on, and let it cook for 20mins or until the rice is done.

While the rice is cooking, make few 1-inch crosswise cuts on the meat side of the pork bellies, try not to pass through the fat or skin area. Season the pieces with 1 minced garlic clove, black pepper, and ½ teaspoon of cumin.

Rub the skin of the pork strips with baking powder and baking soda.

Place the salted water in a saucepan and boil over medium-high heat for about 2mins. Add the pork bellies in and let the water evaporates. After that, increase the heat to let the strips cook with their own natural grease until they are crispy.

Place a large skillet over medium heat, and pour vegetable oil in. Add and sauté the remaining minced garlic cloves, onions, scallions, bell peppers, achiote paste, plum tomatoes, cumin, and salt and pepper to taste, altogether for about 5mins or until tomatoes have broken down and thickened. Stir in the chicken broth and cilantro. Let this mixture rest. This sauce is the famous “Hogao” (Colombian creole sauce).

Place a medium skillet over medium heat, and pour vegetable oil in. Add the ground beef and cook it for about 7mins or until golden brown. Make sure to break the beef in small pieces as possible. Stir some “Hogao” in, correct taste by adding salt and pepper.

To serve, distribute the pork bellies, hogao, ground beef, pinto beans, chorizos, plantains, fried eggs, arepas, avocados, and rice among 5 platters.