Colombia Meets Peru Infused Leftovers

When Leftovers are too YUMMY to throw away.

If there is one thing I love to do is re-invent dishes, whether its from food I made the night before or from take-out. This one in particular is composed from take-out Colombian Bandeja Paisa and infused with an inspiration from the Peruvian sauce in Lomo Salteado. A very tasty and easy to put together lunch without having to go out to buy more ingredients.

Note: Easy to follow links have been to added to certain ingredients not commonly found. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

Serves: 2

Prep Time: 5 min

Cook Time: 10 min

Ingredients:

Left over:

carne asada

white rice

fries

pinto beans

pork belly (also known as chicharron de Puerco)

chorizo

fried plantains

Sesame baked carrots (optional) (look for recipe under Sides)

1/2 a tomato

2 stems of green onions

Sauce:

2 cloves garlic (mashed)

1 tbsp. of aji amarillo paste (or hoisin sauce used in this recipe)

2 tbsp. of soy sauce

1 tbsp. of white vinegar

1/4 cup of drinking white wine

Preparation

1. In an iron skillet or non-stick pan, heat up some olive oil on medium-high setting. Place the fries, pork belly, chorizo and sliced tomato and sauté for 3 minutes. Add the sauce ingredients and chopped fried plantains. Stir gently till everything is well coated and cover turning heat to medium. Cook for another 5 minutes.

2. After 5 minutes, heat up the rice, carne asada and pinto beans.

3. Assemble as shown on photo adding the chopped green onions as garnish.

Serve and enjoy.