Chifrijo

Directions

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   Cook's Note: Salsa Lizano is a Costa Rican condiment and can be found in Latin American specialty markets or online.
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   For the pico de gallo: Combine the cilantro, jalapeno, if using, onion and tomato in a large mixing bowl.
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   Add the lime juice (there should be enough juice to fill the bowl almost all the way up the mixture).
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   Season with the salt.
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   Mix well, cover and refrigerate until ready to use.
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   For the chicharron: Heat 1 cup of the oil in a medium pot over medium heat.
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   Allow the oil to become very hot.
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   Once the oil is hot, add the pork (you should be able to hear the sizzling fry song).
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   Cook the pork, stirring as often as possible, 20 minutes.
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    Add the garlic and salt and continue to stir until the pork has a lovely golden brown color, 20 to 40 minutes longer.
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    Remove the pork from the heat and allow to fully cool, 1 to 2 hours.
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    Dice the pork into small pieces.
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    Add the remaining 3 cups oil to a medium pot over medium-high heat.
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    Once the oil is completely hot, flash-fry the diced pieces of chicharron until they have a deep, rich brown color and a crunchy texture.
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    Set aside until ready to build the chifrijo.
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    (The pork can be cooked a day ahead and refrigerated until ready to fry and use.)
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    For the black beans: Combine 5 cups water, black beans and the 2 whole garlic cloves
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    in a medium pot.
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    Bring the contents to a boil.
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    Combine the oil, minced garlic and yellow onion in a medium saute pan over medium heat.
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    Cook until the onions are a golden color, stirring occasionally, 5 to 8 minutes.
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    Remove the pot from the heat and add the sauteed onions and garlic, Salsa Lizano, cumin, pepper and salt.
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    Return the pot to the heat and reduce from a boil to a simmer.
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    Give one more stir, cover with a lid and allow the beans to cook until tender, 35 to 45 minutes.
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    For the rice: Heat the oil in a medium pot over medium-low heat.
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    Add the garlic and onions, and saute until the onions are translucent.
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    Add the rice, 1 1/2 cups water and salt.
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    Bring the rice up to a boil and then reduce to a simmer and cover.
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    Cook until the rice is fully cooked and fluffy, 25 to 35 minutes.
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    Now that all components have been prepared it's now time to build the chifrijo.
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    In each small soup bowl, add a spoonful of the black bean liquid, 3 heaping tablespoons of the rice, 4 tablespoons of the black beans and 4 tablespoons of the chicharron.
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    Top the chicharron with 2 to 3 tablespoons of the pico de gallo and a quarter of the avocado, if using.
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    Generously drizzle with some extra Salsa Lizano and serve with tortilla chips on the side, if using.
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    Chifrijo is best served with tortilla chips and an ice cold beverage.
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    Pura Vida!
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    !
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    This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
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    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.