Cuban Completa with Congrí, Pork Fricassee, Tomato and Avocado Salad, and Chicharritas

Pork fricassee

1. Season the pork with salt, pepper, cumin and half of the garlic, and let it rest for 20 minutes.
2. Brown the meat on all sides in a hot pot with the oil, without crowding it, until nicely browned.

   

3. Add the onion, pepper and the rest of the garlic and sauté until the onion is translucent. Add the tomato and tomato paste and cook 3 more minutes.
4. Pour in the dry wine, let it reduce for a couple of minutes, add the bay leaf and the water, cover and simmer over low heat for about 40 minutes, until the pork is almost tender.
5. Add the potatoes and olives and cook 20 more minutes, until the potatoes are tender and the sauce is slightly thickened. Taste and adjust the salt.

   

Congrí rice

6. In a pot, heat the oil and sauté the onion, pepper and garlic until soft. Add the cumin.
7. Add the red beans and sauté for one minute. Add the rice and stir so it is coated in the sofrito.
8. Pour in the 3 cups of broth and water, add salt, raise the heat and boil uncovered until the liquid is almost absorbed.
9. Lower the heat to the minimum, cover and cook for about 18-20 minutes. Turn off the heat, let it rest for 5 minutes and fluff the rice with a fork.

   

Chicharritas

10. Peel the green plantains and cut them into very thin slices, less than 2 mm, with a very sharp knife or a mandoline. Dry them with a cloth.

    

11. Heat the oil over medium-high heat and fry the slices in batches, without crowding, until golden and crispy. Drain them on paper towel and sprinkle with salt right away.

    

Salad and assembly

12. Just before serving, combine the tomato, avocado and onion in a dish; dress with lemon juice, olive oil and salt.
13. Serve on a large plate: the congrí on one side, the fricassee with its sauce, the fresh salad, and the chicharritas on the side so they don't soften. Bring to the table immediately.