Ingredients to make Colombian Creole Pavilion:
- 350 grams of red beans cooked in potage.
- 150 grams of long onion or green onion cut very fine.
- 4 units of ripe red tomatoes.
- 10 units of frozen green banana.
- 2 cups of white rice.
- 200 grams of pork bacon.
How to make Colombian Creole Pavilion:
1 To start making our recipe for Colombian Creole pavilion or better known as paisa tray, the first step is to pre-list all the ingredients. We must bear in mind that there are many versions of this dish and it is very elaborate, that is, in ten steps it would not reach explain it all I adapted a slightly shorter version so you can see what this exquisite typical Colombian dish contains.
2 Well, this dish is typical of the region of Antioquia, being more specific in the city of Medellin, first we are going to start with pre-preparing our frozen green plantains, and we are going to fry them in abundant oil until they are golden brown. Remove the oil and take to a plate with napkins to remove excess fat.
3 With our two cups of rice we are going to make ordinary white rice as seen in the photo.
4 We cut our green or long onions and our very fine tomatoes to make a stew which will accompany our delicious Colombian Creole pavilion.
5 In this step the famous pork rinds are going to be made, which is the part of the pork bacon, we must make sure that when buying the bacon it contains more meat than fat. There are many versions in which the bacon is made, personally I do not add any type of fat, I cook them in soda, what I do is take them over medium heat and cover them completely in soda, what will happen is that the bacon will absorb the soda and once the liquid has evaporated they will begin to release their own fat, we must cover them and let them brown, as can be seen in the photo they will release their own fat without the need to add oil, that is, they will they will brown in their own fat. Turn off the heat once they are browned and remove each piece of bacon onto absorbent paper to remove excess fat. Add salt to taste
6 Well, it’s time for the plating, as its name says, everything should be served on a tray, because here it is known as a country tray rather than a Colombian Creole pavilion, but there are quite a few ingredients, so I served it as a station, we served the beans, which is the soul of the dish, the white rice next to the onion and tomato stew that is generally added to the green plantains or beans and on the side dish is the bacon or pork rinds, the green plantain and a slice of avocado. There are versions where they add cooked ground beef, areas and fried egg as it is a dish that already contains many calories, I preferred to make this version.
