Chifrijo

Chifrijo is made up of two additional typical Costa Rican foods: chicharron (pork rinds) and frijoles (beans). This boca, or appetizer, is made out of beans, pig rinds, pico de gallo, and chimichurri, all blended with flavors like sweet chili, garlic, and pepper. Avocados and tortilla chips are then added to the meal.

Don Yayo Chicarronera in Atenas serves the most delectable chifrijo around.

Ingredients:

1/4 cup chopped fresh cilantro; 1 jalapeno, minced, optional; 1 medium white onion, chopped; 1 medium white onion, chopped; Juice of 5 limes or lemons; 1/2 teaspoon salt; 4 cups vegetable oil; One 1-pound slab whole pork belly with skin or one 1-pound slab of unsalted, uncured raw whole bacon, cut into 1-inch pieces; 8 to 10 cloves garlic, crushed; 2 tablespoons salt;8 ounces black beans, washed and rinsed; 2 whole cloves garlic plus 1 clove, minced; 2 tablespoons vegetable oil; 1 small yellow onion, finely chopped; 1 tablespoon Salsa Lizano; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 1 teaspoon salt

Instructions:

• For the pico de gallo: Combine the cilantro, jalapeno, if using, onion, and tomato in a large mixing bowl. Add the lime juice (there should be enough juice to fill the bowl almost all the way up the mixture). Season with salt. Mix well, cover, and refrigerate until ready to use.

• For the chicharron: Heat 1 cup of the oil in a medium pot over medium heat. Allow the oil to become very hot. Once the oil is hot, add the pork (you should be able to hear the sizzling fry song). Cook the pork, stirring as often as possible, for 20 minutes. Add the garlic and salt and continue to stir until the pork has a lovely golden brown color, 20 to 40 minutes longer
• Remove the pork from the heat and allow it to fully cool, for 1 to 2 hours. Dice the pork into small pieces. Add the remaining 3 cups of oil to a medium pot over medium-high heat. Once the oil is completely hot, flash-fry the diced pieces of chicharron until they have a deep, rich brown color and a crunchy texture. Set aside until ready to build the chifrijo. (The pork can be cooked a day ahead and refrigerated until ready to fry and use.)

• For the black beans: Combine 5 cups of water, black beans, and the 2 whole garlic cloves in a medium pot. Bring the contents to a boil. Combine the oil, minced garlic and yellow onion in a medium saute pan over medium heat. Cook until the onions are a golden color, stirring occasionally, for 5 to 8 minutes.

• Remove the pot from the heat and add the sauteed onions and garlic, Salsa Lizano, cumin, pepper, and salt. Return the pot to the heat and reduce it from a boil to a simmer. Give one more stir, cover with a lid and allow the beans to cook until tender, 35 to 45 minutes.

• For the rice: Heat the oil in a medium pot over medium-low heat. Add the garlic and onions, and saute until the onions are translucent. Add the rice, 1 1/2 cups water, and salt. Bring the rice up to a boil and then reduce to a simmer and cover. Cook until the rice is fully cooked and fluffy, 25 to 35 minutes.