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Name: Chifrijo
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Costa Rica
Ingredients: 500 g pork belly; 200 g long-grain white rice; 400 g cooked black beans; 2 ripe tomatoes; 1 white onion; 30 g fresh cilantro; 2 limes; 1 avocado; 2 cloves garlic; 2 tbsp vegetable oil; 1 tsp salt; 100 g corn tortilla chips

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Costa Rica1 h 20 minServes 4déjà cuisiné

Chifrijo

Ingrédients12

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

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Préparation

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.
Rinse the rice, then simmer it in salted water until tender. Drain if needed and keep warm.
Warm the cooked black beans with a little of their liquid, crushed garlic, and a pinch of salt until hot and lightly thickened.
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.
Slice the avocado and cut the remaining lime into wedges.
In each bowl, layer rice, then beans, then crispy pork. Top with pico de gallo and avocado.
Serve immediately with lime wedges and tortilla chips on the side.