Chifrijo – rice, beans and crisp pork

Ingredients

• 600 g boneless skinless pork belly, diced
• 250 g rice
• 500 g cooked red beans
• 1 dl bean cooking liquid or water
• 2 diced tomatoes
• 1 small red onion, finely chopped
• 1 bunch coriander
• 2 limes
• 1 avocado
• 100 g tortilla chips
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp pepper
• 2 dl water for pork

Method

1. 1Place pork, 2 dl water, cumin, salt and pepper in a pan. Simmer, covered, for 30 minutes.
2. 2Uncover and let water evaporate. Fry pork in its own fat for another 15–20 minutes, turning often, until crisp and cooked through.
3. 3Cook rice according to the packet. Heat beans in their cooking liquid and season with salt.
4. 4Mix tomato, red onion, chopped coriander and the juice of one lime into pico de gallo. Slice avocado.
5. 5Arrange rice and beans in bowls, top with pork, pico de gallo and avocado and serve with chips and the remaining lime.