Very ripe (almost black-skinned) plantains peel and slice in half lengthways, then in half crossways, four pieces per plantain. Each piece pan-fries briefly in oil to soften, then mashes between two pieces of parchment with a flat saucepan to flatten to a disc. A cube of cheese sits between two flattened discs, sandwiching the cheese. The whole package dips in a sweet batter of flour, egg, sugar and milk, then deep-fries golden.
Queso costeño (or feta-style salty cheese) mixes with cornstarch flour (almidón), an egg, a pinch of sugar, and just enough water to form a smooth firm dough. Rolls into walnut-sized balls. Drops into oil at a lower-than-usual temperature (160°C) so the inside cooks through before the outside burns. Fries for 5-6 minutes turning constantly until amber-gold and puffed.
Pork belly cuts into thick strips (5 cm wide × 3 cm thick) with skin on. Simmers in water seasoned with cumin, salt, garlic and a bay leaf for 45 minutes, this tenderises the meat and renders some fat. Lifts out; pats dry. The same pan (with rendered fat) heats hot; strips return skin-side-down; fry for 15-20 minutes until the skin blisters and puffs into the crackling crust. Drains briefly. Eats hot.