Patacon Con Todo - cooking recipe

Ingredients

Fried Plantains
vegetable oil
1 large green plantain, peeled and cut into large chunks
salt
Grill
1 can beer
1 bunch scallion, minced
2 chicken breasts, thinly sliced
1 New York strip steak, thinly sliced and pounded flat
1 colombian sausage
Assembly
chimichurri sauce (scallions, cilantro, parsley, eggs, garlic, vinegar and oil to taste)
mayonnaise, and ketchup mix to taste (Pink sauce)
garlic sauce (mayonnaise, garlic, heavy cream, salt and pepper to taste)
1/2 ounce lettuce, shredded
1/2 ounce monterey jack cheese, shredded
2 ounces fried pork belly and pork skins, chopped (chicharron)

Preparation

For the fried plantains:
Pour enough oil into a large deep skillet or heavy pot to reach a depth of 1 1/2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the plantains in batches until lightly golden and still slightly soft, about 3 minutes. Transfer the plantains to a paper towel-lined plate or tray to drain using a slotted spoon. When they are cool enough to handle, place them between sheets of plastic wrap and press down firmly with the bottom of a heavy skillet to flatten. Slip the plantains into warm salted water in batches, and then fry again until crisp and brown, another 3 to 4 minutes. Drain again on paper towels.
For the grill:
Preheat the grill. Whisk together the beer and scallions. Grill the chicken, sausage and steak, brushing with the beer and scallion mixture, until cooked through. Throw 2 or 3 fried plantains on the grill for a little while to get a smoky flavor. Let the meats rest before chopping them all up separately.
To assemble:
Drizzle chimichurri sauce on the plate. Arrange the plantains in a layer, then pile on the chopped steak, chicken and sausage. Squeeze pink sauce and then garlic sauce over the top. Garnish with the lettuce and cheese. Finally, top with the chicharron.