Entree: Costa Rica – National Cuisine – Chifrijo (Layered bowl of rice, red beans, crispy fried pork and fresh salsa)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 cups (370 g) long-grain white rice
- 3 1/2 cups (830 ml) water for cooking rice
- 2 cups (480 g) cooked red beans (frijoles rojos), drained if canned
- 1 lb (454 g) pork shoulder, cut into 1-inch pieces
- 1/2 cup (120 ml) vegetable oil for frying
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 medium tomatoes, diced, about 1 1/2 cups (250 g)
- 1/2 cup (75 g) white onion, finely chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice
- 1 ripe avocado, sliced
- 2 cups (50 g) tortilla chips or fried corn chips for serving
- 2 tbsp (30 ml) salsa Lizano or substitute Worcestershire sauce

Instructions

1. Rinse the rice under cold water until water runs clear. Combine rice and 3 1/2 cups (830 ml) water in a pot, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork and keep warm.
2. Heat 1/2 cup (120 ml) vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Season pork pieces with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Add pork in batches and fry until well browned and crisp on the edges, about 8–12 minutes per batch. Remove to a paper towel-lined tray; pieces will become crispier as they rest.
3. Warm the cooked red beans in a small saucepan with 1–2 tbsp (15–30 ml) water, 1 tbsp (15 ml) salsa Lizano, and a pinch of salt. Simmer gently 5–8 minutes to meld flavors.
4. Make the pico de gallo by combining diced tomatoes, chopped onion, cilantro, and 2 tbsp (30 ml) lime juice in a bowl. Season to taste with salt.
5. Assemble bowls: spoon a layer of rice into each bowl, top with a portion of warm beans, add a generous handful of crispy pork pieces, spoon pico de gallo over the pork, add sliced avocado, and scatter tortilla chips around or on top.
6. Finish with an extra drizzle of salsa Lizano or a squeeze of lime if desired and serve immediately so the pork stays crisp.