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1
Crisp the Chicharrón
25 Mins
Medium-high heat, about 190°C (375°F), to 71°C (160°F)
Dry the pork belly strips very well, season with salt, and fry skin-side down in a little oil for about 20 minutes, turning once, until the skin is blistered and crisp and the meat is cooked through to 71°C (160°F). Drain on a rack, not paper, so the skin stays crisp.
Dry skin is the whole secret: pat the belly very dry and do not crowd the pan, or the skin steams instead of crackling.
Done when: Skin deeply golden and crackling-crisp; meat juicy, no pink.
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2
Grill the Ribs, Chicken and Beef
25 Mins
Medium-high heat, about 200°C (400°F), to 74°C (165°F) for chicken
Grill the ribs over medium-high heat for about 20 minutes, turning often, until browned and cooked through. Grill the chicken thighs for about 6 minutes per side until they reach 74°C (165°F) inside, and the beef flank for about 4 minutes per side until 63°C (145°F), then rest the beef for 5 minutes before slicing.
Rest the beef before slicing or the juices run out onto the board instead of staying in the meat.
Done when: Ribs browned and tender; chicken juices run clear; beef pink in the middle, rested.
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3
Fry the Chorizo and Morcilla
10 Mins
Medium heat, about 175°C (350°F), to 71°C (160°F)
Prick each chorizo once and fry with the morcilla for about 8 minutes, turning often, until browned outside and heated right through to 71°C (160°F). Cut the chorizo into thick slices on the diagonal.
One prick stops the skins bursting; more holes let the juices out.
Done when: Sausages browned and firm, hot all the way through.
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4
Fry the Papas Criollas
15 Mins
Medium-high heat, about 190°C (375°F)
Boil the papas criollas in salted water for about 10 minutes until just tender, drain well, then fry in the hot oil for about 5 minutes until the skins are golden and crisp. Season with salt while hot.
Boil first, fry second: the boil cooks them through and the fry makes the skins crisp.
Done when: Potatoes golden outside, soft and buttery inside.
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5
Fry the Plantain and Warm the Arepas
10 Mins
Medium heat, about 175°C (350°F)
Fry the plantain slices for about 3 minutes per side until deep golden and caramelised at the edges. Warm the arepas on a dry griddle or in the same pan for about 2 minutes per side until hot and lightly toasted.
Very ripe plantain burns fast, so watch the edges: deep gold is perfect, dark brown is bitter.
Done when: Plantain golden and soft inside; arepas hot with toasted spots.
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6
Build the Platter
5 Mins
Serve hot, about 65°C (150°F)
Pile the chicharrón, ribs, chicken, beef, chorizo and morcilla in the middle of a large tray or wooden board, tuck the potatoes, plantain and arepas around the edges, and set out lime wedges and a bowl of ají. Put toothpicks on the table and let everyone pick.
Serve everything hot at once: a fritanga is one shared tray, eaten together, not a row of separate plates.
Done when: A full, colourful tray with every part hot and within reach.
auto_awesome Finishing Touches & Plating
Serve immediately, while the chicharrón is still crackling and the plantain is hot, with ají and lime on the side for anyone who wants more.
Colombia
2h
