Chifrijo

Ingredients12

• pork belly500 g
• long-grain white rice200 g
• cooked black beans400 g
• ripe tomatoes2
• white onion1
• fresh cilantro30 g
• limes2
• avocado1
• garlic2 cloves
• vegetable oil2 tbsp
• salt1 tsp
• corn tortilla chips100 g

Method

1. Cut the pork belly into small cubes, season with salt, and fry in a dry pan over medium heat until the fat renders and the pieces are crisp and golden. Drain on paper towels.
2. Rinse the rice, then simmer it in salted water until tender. Drain if needed and keep warm.
3. Warm the cooked black beans with a little of their liquid, crushed garlic, and a pinch of salt until hot and lightly thickened.
4. Finely dice the tomatoes and onion, chop the cilantro, and toss with the juice of one lime and a pinch of salt to make a fresh pico de gallo.
5. Slice the avocado and cut the remaining lime into wedges.
6. In each bowl, layer rice, then beans, then crispy pork. Top with pico de gallo and avocado.
7. Serve immediately with lime wedges and tortilla chips on the side.