Costa Rican Chifrijo

Chifrijo is a popular Costa Rican bar and home dish whose name combines chicharron and frijoles.

This version layers brothy red beans and rice with browned pork belly, fresh pico de gallo, avocado, and crisp tortilla chips.

Keep the components separate until serving so the pork and chips stay crisp.

Serving Suggestions

Serve as a generous shared appetizer or casual main dish with hot sauce and extra lime.

Recipe Notes

Beans, rice, salsa, and pork can be prepared ahead and reheated separately before assembly.

Costa Rican Chifrijo

Costa Rican chifrijo layered with red beans, rice, pork-belly chicharron, pico de gallo, avocado, and tortilla chips.

Servings 6 servings

Prep Time 35 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 10 minutes mins

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Equipment

• Large saucepan
• Medium saucepan with lid
• Heavy skillet
• Mixing bowl

Ingredients

 

US CustomaryMetric

 

1x2x3x

Red Beans

• 1 lb dried small red beans soaked overnight and drained
• 6 cups water
• 1 small yellow onion halved
• 3 cloves garlic smashed
• 1 whole bay leaf
• 1 tsp fine salt

Rice and Pork

• 1 1/2 cups long-grain white rice rinsed
• 2 1/4 cups water
• 1/2 tsp fine salt
• 1 1/2 lb skin-on pork belly cut into irregular 1-inch pieces
• 1 tsp fine salt
• 1/2 tsp ground black pepper
• 1 tsp ground cumin
• 1 tbsp neutral oil

Pico and Serving

• 4 medium Roma tomatoes diced unevenly
• 1/2 medium red onion finely chopped
• 1/2 cup cilantro chopped
• 1/4 cup fresh lime juice
• 1 whole jalapeno seeded and minced
• 1/2 tsp fine salt
• 2 medium avocados cut into uneven pieces
• 6 oz plain tortilla chips

Instructions

 

Cook the Beans and Rice:

• Combine soaked beans, 6 cups water, onion, garlic, and bay leaf. Simmer gently for 60 to 75 minutes until tender. Add salt for the final 15 minutes and keep the beans in their broth.
• Combine rice, 2 1/4 cups water, and salt. Bring to a boil, cover, reduce heat, and cook 15 minutes. Rest covered for 10 minutes, then fluff.

Cook the Chicharron:

• Season pork belly with salt, pepper, and cumin. Heat oil in a heavy skillet, add pork, and cook over medium-low heat for 30 to 35 minutes, turning occasionally, until browned and tender with rendered fat layers. Drain briefly.

Assemble:

• Mix tomatoes, red onion, cilantro, lime juice, jalapeno, and salt. Let stand 10 minutes.
• Spoon rice and brothy beans into bowls and partly mix. Top loosely with pork, pico de gallo, and avocado. Add tortilla chips just before serving.

Notes

• Keep enough bean broth to moisten the rice without turning the bowl soupy.
• Store each component separately for up to three days and crisp the pork in a skillet before assembling leftovers.

Nutrition

Calories: 860kcalCarbohydrates: 99gProtein: 33gFat: 38gSaturated Fat: 12gCholesterol: 80mgSodium: 1180mgFiber: 17gSugar: 9g

Calories: 860kcal

Course: Main Course

Cuisine: Costa Rican

Keyword: Chicharron Bowl, Chifrijo, Costa Rican Rice and Beans