Entree: Costa Rica – Central Culinary Region – Chifrijo (Rice and beans topped with fried pork, pico de gallo and avocado)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 cups (400 g) cooked white rice
- 2 cups (480 g) cooked red or black beans, drained
- 1 lb (454 g) pork shoulder, cut into 1/2-inch (1.3 cm) cubes
- 1 1/2 cups (360 ml) vegetable oil, for frying
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 cloves (approx. 6 g) garlic, minced
- 1/2 medium (about 75 g) white onion, finely chopped
- 1 tbsp (15 ml) vegetable oil, for sautéing
- 2 roma tomatoes, seeded and finely diced (about 1 1/4 cups / 200 g)
- 1/2 small red onion, finely diced (about 1/3 cup / 50 g)
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 limes, juiced (about 2 tbsp / 30 ml)
- 2 avocados, sliced
- 2 cups (60 g) tortilla chips or crisp plantain chips

Instructions

1. Pat pork dry, season with 1 tsp salt and 1/2 tsp pepper. Heat 1 1/2 cups (360 ml) vegetable oil in a heavy skillet or pot over medium-high heat until shimmering. Fry pork cubes in batches until golden brown and cooked through, 8–12 minutes per batch. Transfer to a paper towel-lined plate; reserve.
2. In a separate small skillet, heat 1 tbsp (15 ml) oil over medium heat. Add minced garlic and chopped onion; sauté until translucent, 3–4 minutes. Stir in cooked beans and 1–2 tbsp (15–30 ml) water if needed; simmer 3–5 minutes to warm and meld flavors. Adjust salt to taste.
3. Make pico: combine diced tomatoes, red onion, jalapeño (if using), cilantro, and lime juice in a bowl; season lightly with salt.
4. Assemble bowls: divide rice among 4 bowls, top each with a scoop of beans, a portion of fried pork (chicharrón), a spoonful of pico de gallo, sliced avocado, and a handful of tortilla chips. Sprinkle extra cilantro and an additional squeeze of lime if desired. Serve immediately.