For the arepas

• 300 g white precooked cornmeal (about 2 1/2 cups)
• 420 ml warm water (1 3/4 cups)
• 6 g salt (1 teaspoon)
• 15 ml vegetable oil (1 tablespoon)

For the chicharrón

• 600 g skin-on pork belly, cut into thick strips
• 240 ml water (1 cup)
• 6 g salt (1 teaspoon)
• 15 ml lime juice (1 tablespoon)

For the hogao and assembly

• 300 g chopped ripe tomatoes (2 large tomatoes)
• 120 g chopped scallions (1 cup)
• 30 ml vegetable oil (2 tablespoons)
• 3 g salt (1/2 teaspoon)
• 1 g ground cumin (1/4 teaspoon)
• 120 g crumbled Antioquian quesito or fresh cheese (1 cup)
• 150 g sliced avocado (1 medium avocado)