ChifrijoRice, Beans, and Crispy Pork
A popular cantina-style dish layered with rice, black beans, crisp pork belly, avocado, and a fresh tomato relish, often eaten with tortilla chips and a splash of Salsa Lizano.
Prep
25m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pork
- 450gPork Belly (cut in bite-size pieces)
- 8gGarlic (finely chopped)
- 6gSalt
- 2gBlack Pepper
Rice
- 220gWhite Rice (rinsed)
- 440mlWater
Beans
- 220gBlack Bean (rinsed)
- 1.4lWater
Topping
- 220gTomato (finely chopped)
- 100gOnion (finely chopped)
- 12gFresh Coriander (finely chopped)
- 25mlLime Juice
- 2pcsAvocado (sliced)
- 160gTortilla Chips
- 30mlSalsa Lizano
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Season the pork belly with the salt and black pepper. Cook it slowly in a pan until the fat renders and the pieces are crisp, adding the garlic during the final minutes.
- 02
Bring the water to a boil, add the white rice, cover, and cook until tender.
- 03
Simmer the black beans in the water until tender, keeping enough cooking liquid for a spoonable consistency.
- 04
Mix the tomato, onion, fresh coriander, lime juice, and salt.
- 05
Layer the white rice and black beans in serving bowls. Add the pork belly, then top with the tomato mixture and avocados.
- 06
Serve with the tortilla chips and Salsa Lizano.
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