Quirky Foodster

Street Food

Chifrijo (Rice, Beans, Pork and Pico de Gallo)

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Ingredients

  • - 400 g (14 oz) pork belly, cubed
  • - 300 g (1 1/2 cups) cooked white rice
  • - 300 g (1 1/2 cups) cooked black beans, warm
  • - 2 tomatoes, diced
  • - 1/2 red onion, finely diced
  • - 2 tbsp fresh cilantro, chopped
  • - 2 tbsp fresh lime juice
  • - 1/2 avocado, diced, to garnish
  • - Tortilla chips, to serve
  • - Salt, to taste

Method

  1. Season the pork belly cubes with salt and fry in a hot, dry pan for 12-15 minutes, turning occasionally, until deeply browned and crisp on the outside (chicharrón-style).
  2. Meanwhile, make the pico de gallo by combining the tomatoes, onion, cilantro and lime juice with a pinch of salt.
  3. In a serving bowl or glass, layer the warm rice, then the warm black beans.
  4. Top with the crispy pork pieces, a generous spoonful of pico de gallo, and diced avocado.
  5. Serve with tortilla chips alongside for scooping.

Introduction: Chifrijo, whose name blends 'chicharrón' and 'frijoles', is a layered bar-food favourite invented in Costa
Rica in the late twentieth century, combining crispy fried pork, rice, beans and a fresh tomato salsa,
typically scooped up with tortilla chips.

Cultural Background: Chifrijo, whose name blends 'chicharrón' and 'frijoles', is a layered bar-food favourite invented in Costa
Rica in the late twentieth century, combining crispy fried pork, rice, beans and a fresh tomato salsa,
typically scooped up with tortilla chips.

Tips: Fry the pork belly slowly enough to render out the fat and crisp the exterior without burning. Assemble just before serving so the rice and beans stay warm and the pico de gallo stays fresh.

Variations: Add a drizzle of Salsa Lizano over the top for extra tang. Use crispy chorizo in place of pork belly for a different flavour profile.

Storage: Refrigerate components separately in airtight containers for up to 2 days.

Reheating: Reheat the pork, rice and beans separately; add fresh pico de gallo and avocado just before serving.

Nutrition: Approx. 480 kcal, 22g protein, 26g fat, 40g carbohydrate per serving.

FAQs

Q: Where does Chifrijo come from?
A: It is a relatively modern invention, first popularised in Costa Rican bars in the 1990s, and has since become a beloved national bar snack and street food.

Q: How is Chifrijo eaten?
A: It is typically scooped up with sturdy tortilla chips directly from the layered bowl, making it a shareable, casual snack.