Entree: Costa Rica – Southern Culinary Region – Chifrijo (Layered Costa Rican bowl of rice, stewed beans, and fried pork topped with pico de gallo and avocado)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 55 min

Ingredients

1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
1 tsp (5 g) salt, divided
1/2 tsp (2.5 g) black pepper
1 tbsp (15 ml) vegetable oil, for browning the pork
2 cups (375 g) cooked long-grain white rice (about 1 cup uncooked) (estimated edible portion: 375 g)
2 cups (450 g) cooked red beans, drained if canned (selected option)
1/2 tsp (2.5 g) ground cumin
1 tsp (5 g) dried oregano (selected option)
2 cloves garlic, minced
1 medium tomato, seeded and diced (about 1 cup / 170 g)
1/2 small red onion, finely diced (about 1/2 cup / 75 g)
1 jalapeño, seeded and finely diced (optional; selected example) (estimated edible portion: 14 g)
1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
1 lime, juiced (about 2 tbsp / 30 ml)
1 ripe avocado, diced
Tortilla chips, for serving
1 tbsp (15 ml) vegetable oil for frying the pork (selected option)

Instructions

1. Season the pork cubes with 1/2 tsp of the salt and 1/4 tsp of the black pepper. Heat the first tablespoon of vegetable oil in a heavy skillet over medium-high heat. Add the pork and brown on all sides, about 6–8 minutes.
2. Reduce the heat to medium-low. Add 1/2 cup (120 ml) water, cover, and simmer until the pork is tender, about 25–30 minutes. Uncover and raise the heat to medium-high. Cook until the remaining liquid evaporates and the pork edges are crisp, about 5–8 minutes. Transfer the pork to a plate and keep warm.
3. In a saucepan over medium heat, warm the cooked red beans with the garlic, cumin, oregano, and remaining 1/2 tsp salt. Simmer gently for 5–7 minutes, mashing a few beans for texture. Keep warm.
4. For the pico de gallo, combine the tomato, red onion, jalapeño if using, cilantro, lime juice, and a pinch of salt. Let stand for 5 minutes so the flavors meld.
5. Divide the cooked rice among four shallow bowls, using about 1/2 cup (125 g) per serving. Spoon about 1/2 cup (115 g) warm beans over each portion, then top with generous portions of fried pork.
6. Finish each serving with pico de gallo, diced avocado, and extra cilantro. Serve immediately with tortilla chips so the pork stays crisp.