Chifrijo-Style Bowl

Ingredients

• 1 lb Pork Shoulder, in small chunks
• 2 cups cooked rice
• 1 can red or black beans, warmed in their liquid with a garlic clove
• Pico de gallo: 2 tomatoes + ½ onion + cilantro + juice of 2 limes
• 1 avocado
• Tortilla chips, tucked around the edges
• Hot sauce

Method

1. Crisp the Pork Shoulder: sear the chunks hard in a little oil until browned, crackling at the edges, and cooked through (145°F + rest) — the 'chicharrón' half of the chifrijo name.
2. Make the pico sharp and juicy; limes lead.
3. Layer the bowl in the canonical order: rice, then beans WITH their broth (the 'frijo'), then the crispy pork ('chi'), then pico.
4. Avocado on top, chips standing in the rim like little flags.
5. Every spoonful should hit crisp, creamy, sharp, and warm at once. Invented in a San José bar; now a national treasure with a legal dispute over who invented it. Eat first, take sides later.