Oven Gluten-free

Baked Bandeja Paisa with Yellow and Guataca

Name: Baked Bandeja Paisa with Yellow and Guataca
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇨🇴 Colombia
Ingredients: 400g pork loin strips; 200g white rice; 150g cooked red beans; 150g crispy pork cracklings; 1 guataca (fried egg); 30g achiote (turmeric, cumin, ground cilantro); 2 plantain tostones; al gusto salt and pepper

📍 🇨🇴 Colombia

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

The oven opens and a cloud of aroma envelops me: crispy pork cracklings, rice scented with annatto, and beans that melt on contact. Each bite releases a symphony of panela and cocoa, awakening the palate with the typical intensity of Colombian cuisine.

The baked Bandeja Paisa is a modern reinterpretation of a classic from the Valle del Cauca. When the mixture is placed in a tray, the oven heat transforms the ingredients into a harmonious union: the cracklings become lighter in texture, the rice takes on the golden hue of annatto, and the beans soften without losing their firmness.

To prepare this version, start by cooking the rice with water, a pinch of salt, and a splash of annatto. Once the grain is al dente, set it aside. In a skillet, fry the cracklings until golden and crisp; then, in the same skillet, sauté the beans with a touch of garlic and onion until the sauce thickens slightly.

In the tray, spread a layer of rice, followed by the beans and the cracklings. Add a drizzle of panela and a hint of cocoa powder to enhance the flavor. Cover the tray with aluminum foil and bake at 180 °C for 15 minutes. The result is a blend of textures: crunchy cracklings, tender rice, and beans with a caramelized coating that recalls the earth and cocoa of the region.

Serve hot, accompanied by sliced avocado and a bit of hot sauce. This baked Bandeja Paisa is perfect for family gatherings or as a main dish on any occasion, combining tradition with a contemporary presentation that will leave your guests speechless.

🛒 Ingredients

4 servings

400g pork loin strips
200g white rice
150g cooked red beans
150g crispy pork cracklings
1 guataca (fried egg)
30g achiote (turmeric, cumin, ground cilantro)
2 plantain tostones
al gusto salt and pepper

👨‍🍳 Step-by-step instructions

Preheat the oven to 200 °C. In a baking dish, spread the rice and beans evenly.
Arrange the pork strips over the rice, season with salt and pepper, and sprinkle the achiote mixture.
Place the cracklings on top and cover with the plantain tostones. Put the dish in the oven and bake 30 min, until the pork is golden and the guataca is crispy.
Remove the dish, place the guataca over the rice and drizzle with olive oil. Serve hot.

💡 Chef's tip

To keep the pork juicy, preheat the oven to 200 °C and do not open the door during the first 20 minutes. The steady temperature prevents internal moisture from evaporating too quickly, keeping the meat tender.

📝 Our take

Esta bandeja al horno es un festín de texturas: la crujiente panceta, el arroz al dente, los frijoles tiernos y la salsa de achiote se entrelazan como un abrazo cálido. La combinación de sabores dulces y salados, junto con el aroma del cilantro, convierte cada bocado en una explosión de tradición. Si buscas un plato que hable de comunidad y generosidad, este es el indicado. No es solo comida, es una celebración que se siente en cada mordisco.

🍷 Wine & food pairing

Elige un tinto joven de la DO Ribera del Duero: su fruta domada y su tanino suave cortan la grasa del guiso y realzan la intensidad de la carne y el achiote.