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

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
Cook Time 1 hour 35 minutes
Total Time 2 hours 10 minutes

Equipment

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

Ingredients

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
US Customary - Metric

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