Chifrijo

Step by stepInstructions

1. Heat the oil in a heavy skillet over medium heat, add the pork pieces, and fry, turning occasionally, until deeply golden and crisp, about thirty minutes. Season with salt and drain on paper towels.
2. Warm the beans with their broth and the lizano-style sauce in a small pot.
3. Toss the tomato, onion, culantro, lime juice, and a pinch of salt into a quick pico de gallo.
4. Build each bowl in layers: warm rice, then beans with broth, then a generous pile of chicharrón, then pico de gallo and avocado cubes.
5. Serve immediately with tortilla chips for scooping.