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

Costa Rican Chifrijo

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Costa Rican chifrijo layered with red beans, rice, pork-belly chicharron, pico de gallo, avocado, and tortilla chips.
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Prep Time 35 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Costa Rican
Calories: 860
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Cook the Beans and Rice:
  1. 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.
  2. 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:
  1. 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:
  1. Mix tomatoes, red onion, cilantro, lime juice, jalapeno, and salt. Let stand 10 minutes.
  2. 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.

Nutrition

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

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.