UNESCO CREATIVE
CITY OF GASTRONOMY

1. In a pressure cooker, add the pork belly and cover with water. Add 3 onions and 8 garlic cloves. Season with ground cumin, a lot of salt, and a bit of sugar. The water should taste salty like seawater with a light sweet note. Cook for 1 hour.
   When cooked, let it cool, cut into medium sticks, and brown in a pan. Remove the extra fat it releases (you can save it for the stew).
2. Cook the rice with a little salt. Let it cool.
3. Finely chop the remaining 2 onions, the ripe tomatoes, and the remaining garlic. Cook them slowly in pork fat (lard) over low heat for 45 minutes to make a stew. Set aside.
4. Peel the ripe plantain, cut into medium cubes, and fry in vegetable oil until lightly golden. Remove, add a little salt, and set aside.
5. Cut the pork loin into cubes and slice the sausage. Set aside.
6. Finely chop the cilantro.

Now, turn on a wok to “mix cultures”

7. Add oil to the wok.
8. Add the sausage and pork loin. Brown well.
9. Add the corn, peas, and diced carrot. Stir strongly so it cooks fast and gets more flavor.
10. Add the onion–tomato stew and mix well. Quickly add 3/4 of the beer can.
11. Add the cooked, cold rice. Season if needed and stir-fry for 3 minutes.
12. Finish with the fried plantain cubes, chopped cilantro, and soy sauce. Mix well and turn off the heat.
13. Serve on a plate. Add the browned pork belly on top and finish with a fried egg.
    Optional: serve with a fresh onion and tomato salad with lemon.