Venezuelan platter

Name: Venezuelan platter (Pabellón)
Cuisine: Venezuelan
Ingredients: 225 g/8 oz/2 cups black beans, soaked overnight in 1.5 litres/2½ pints/6¼ cups water; 225 g/8 oz/2 cups black beans, soaked overnight in 1.5 litres/2½ pints/6¼ cups water; 1 pig’s trotter; ¼ red pepper; 30 ml/2 tbsp dark brown sugar; 675 g/1½ lb beef skirt (flank) steak, cut into strips; 1 onion, grated; 1.5 ml/¼ tsp achiote or turmeric; 1.5 ml/¼ tsp achiote or turmeric; 5 spring onions (scallions), finely chopped; 5 spring onions (scallions), finely chopped; 3 tomatoes, peeled, seeded and diced; 3 garlic cloves, finely chopped; 1.5 ml/¼ tsp ground cumin; 1 spring onion (scallion), finely chopped; 1 spring onion (scallion), finely chopped; 1 garlic clove, crushed; 5 ml/1 tsp finely chopped ají dulce chilli; 275 g/9 oz/1½ cups white long grain rice; 5 ml/1 tsp salt; 2 very ripe plantains; 475 ml/16 fl oz/2 cups oil, for frying

Pabellón

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This is Venezuela’s signature dish. It’s a hearty feast that includes the four favourite foods of this wonderful Caribbean country: black beans, carne mechada, or ‘pulled’ beef, white rice and fried sweet plantains.

Ingredients

For the black beans

225 g/8 oz/2 cups black beans, soaked overnight in 1.5

Americas
Venezuela
Main course
Gluten-free
South America

Method

Drain the beans and put them in a pan with the pig’s trotter, onions, red pepper and 1.5 litre/2½ pints/6 cups fresh water. Bring to the boil and simmer for 2½ hours, until tender.
Remove the pig’s trotter from the pan, and add the brown sugar and