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Chifrijo

Name: Chifrijo
Total time: 40 min
Yield: Serves 4
Cuisine: Costa Rica
Ingredients: 300g Pork belly; 200g (cooked) Black beans; 300g Cooked rice; 2 Tomato; 1/2 Onion; A pinch Cilantro; 2 tbsp Lime juice; 1 Avocado; To taste Corn Chips; A pinch Salt; 1 tbsp Vegetable Oil

Snack

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Rice, beans, crispy pork, and tomato salsa layered in a bowl — a favorite Costa Rican bar snack.

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📖 The Story Behind This Dish

Chifrijo is a relatively new dish said to have been born in the 1990s at a bar near San José; its name combines chicharrón (fried pork) and frijoles (beans). Rice, beans, crispy pork, tomato salsa (pico de gallo), and avocado are layered in a bowl and served with tortilla chips. It's now a staple at bars across Costa Rica.

🌆 Where it's eaten: At a San José bar, people watching a soccer match scoop up bowls of rice and beans with chips and toast with beer.

🥕 Ingredients (serves 4)

Pork belly 300g
Black beans 200g (cooked)
Cooked rice 300g
Tomato 2
Onion 1/2
Cilantro A pinch
Lime juice 2 tbsp
Avocado 1
Corn Chips To taste
Salt A pinch
Vegetable Oil 1 tbsp

👩‍🍳 Instructions

Cut the pork belly into 2cm cubes, salt, and fry slowly in a little oil until crisp.
Warm the black beans with a little cooking liquid and season with salt.
Finely chop the tomato, onion, and cilantro and dress with lime juice and salt for the salsa.
Layer rice, beans, and pork in bowls and top with the salsa and diced avocado.
Serve with corn chips for scooping.

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