Chifrijo (Costa RIca)

Step 1

Season the pork belly on both sides, add the soy sauce and rub in to season all over. Place the pork belly on a plate and refrigerate overnight uncovered. Remove pork belly from refrigerator 30 minutes before cooking.

Step 2

Preheat oven to 500ºF. Place the pork skin side up on a wire rack, lined with a baking sheet. Bake for 10 minutes at 500 degrees, lower temperature to 325ºF and roast for another 90 minutes. Remove from oven and let cool before slicing.

Step 3

When cool, slice the pork belly into bite-size pieces. Transfer to a heavy pot and heat to medium/low. This takes a little while because you want the pork to release the fat slowly and cook in its own fat. Stir now and then and cook until pork becomes crispy in most spots. Remove from pan and drain onto paper towels.

Step 4

While the pork is cooking, heat 2 tablespoons of olive oil in a medium saucepan. Add the onions, garlic and celery. Season lightly with salt and pepper and cook for 5 to 7 minutes. Add all of the remaining ingredients for the beans. Bring to a boil, reduce to simmer. Cover and cook for 20 minutes, taste for salt and adjust if needed.

Step 5

In a bowl, combine all of the ingredients for the pico de gallo. Season to taste, cover and set aside.

Step 6

To serve, use good sized shallow bowls for each person. Ladle in some beans with a bit of broth. Add a large scoop of rice, followed by the chicharron, and finally the pico de gallo. Place some chips around the rim of the bowl, pointy ends inside the bowl.

Step 7

Serve additional chips in a bowl, along with more Salsa Lizano or Chilero sauce.

Optional: garnish with some sliced avocado. Costa Rican's typically don't do this, but we always brought an avocado to the bar with us, because that's how we like it!