Boil thee inches of water in a wide pan (I used a wok). Add 1 to 2 tablespoons salt, coarsely cracked black pepper, the garlic and onion.
Drop the pork belly slices side by side in the hot water. When the water reaches boiling point once more, lower the heat, cover the pan and simmer the pork belly slices for 30 to 40 minutes.
While the pork simmers, start cooking the rice. Keep it warm after it's cooked.
Pierce the skin of the chorizos to prevent them from bursting in the pan.
Peel the saba bananas and cut diagonally into half-inch thick slices.
Slice the cucumber.
Take the pork belly slices out of the pan and move to a rack to cool and to allow the excess liquid to drip off.
Fry the chorizos, eggs and saba bananas. Keep warm.
When cool enough to handle, lay the pork belly slices on a chopping board and snip the meat about an inch apart without cutting all the way through the skin.
Pour enough cooking oil in a large frying pan to reach a depth of at least three inches. Heat until fine wisps of smoke float on the surface (350F if you have a thermometer).
Carefully slide the pork belly slices into the hot oil. Cover the pan (for best results, use a cover with steam vents). If your cover is lightweight, weigh it down (I placed the bowl part of a mortar and pestle upside down on the cover) to prevent it from flying off when the oil starts to spatter.
Cook the pork in the hot oil for 7 to 10 minutes. Be very careful of oil spatters when you lift off the cover of the frying pan. If the temperature of the oil is correct, the pork will be perfectly browned and crisp.
Assemble the bandeja paisa. Scoop rice at the center of a plate. Top it with a fried egg. Surround them with the fried bananas, chorizo, cucumber and fried pork belly.