Chifrijo Costarricense (Fried Pork with Rice and Beans)

  • Total time - 50 minutes (if preparing chicharrón)
  • Active preparation - 20 minutes
  • Note - Rice and beans should be pre-cooked.
  • Servings: 4
  • Country: Costa Rica
A bowl of Chifrijo with layers of rice, beans, chicharrón, and Pico de Gallo, served with tortilla chips.

The contrast of textures is key for Chifrijo: warm, soft rice and beans, crispy chicharrón, and cold, fresh Pico de Gallo. Although black beans are often used, some versions in Costa Rica also use red beans.

Chicharrón is best when freshly prepared, from pork belly (with or without skin) cut into small cubes and deep-fried until crispy.

Ingredients

I. Basic Layers

  • 2 cups White rice (cooked, hot)
  • 2 cups Black or red beans (cooked, hot)
  • 0.5 cups (as needed) Bean broth (bean juice)
  • 1 Tbsp Salsa Lizano (optional, for seasoning beans)

II. Chicharrón (Fried Pork)

  • 500 g Pork meat (belly or loin with or without skin)
  • 1 for seasoning Salt, pepper, garlic powder
  • 1 as needed Oil for frying

III. Pico de Gallo (Chimichurri)

  • 2 pcs Tomato, diced
  • 0.5 pc White onion, finely diced
  • 0.5 cups Cilantro, chopped
  • 1 pc (from a lime) Lime juice
  • 1 to taste Salt and black pepper

IV. Serving

  • 1 for serving Tortilla chips (Nachos) or Avocado slices
  • 1 pc Lime, cut into wedges

Instructions

Step 1: Preparing the Chicharrón

Cut the pork meat into cubes (approx. 2-3 cm). Season with salt, pepper, and garlic powder.

Heat enough oil in a heavy-bottomed pan or pot (or use the pork's own fat if using skin-on pork belly).

Fry the meat over medium heat for 20-30 minutes until golden brown, fully cooked, and crispy. Remove and drain on a paper towel.

Step 2: Preparing Pico de Gallo (Chimichurri)

In a bowl, mix the diced tomato, onion, and cilantro. Drizzle with lime juice and season with salt and pepper. Let stand for 10 minutes to allow the flavors to combine.

Step 3: Preparing the Beans and Rice

Ensure the cooked rice is hot. Heat the cooked beans, and if using Salsa Lizano, stir it into the beans along with a little bean broth. The beans should be slightly liquid, not dry, to soak the rice.

Step 4: Assembly and Serving

In a serving bowl, first place a layer of hot white rice.

Pour a layer of hot beans with some of their juice (broth) over the rice.

Add a generous portion of crispy Chicharrón over the beans.

Top generously with Pico de Gallo (Chimichurri).

Serve with tortilla chips (for scooping) and lime wedges.