Chifrijo

Method

Start off making the Pico de Gallo because it tastes far better once it's been allowed to marinate. Add all the ingredients into a bowl and give it a good stir and set aside for later

Cook the rice as per instruction and strain it when cooked.

In a frying pan, add a dash of oil and begin to fry the diced onion and red pepper for about 5 minutes until they are softened and then add in the garlic and cook for a further minute. Now add in the cooked rice, give it a stir and warm through and set to one side

Time to cook the pork so in a clean frying pan, add some oil and over a medium to high heat begin to fry off the cubed pork in batches until cooked through. Using a slotted spoon, remove the cooked pork from the pan and place on paper towels to absorb any excess oil.

Just before serving, strain the liquid from the kidney beans and then add the red kidney beans into a small sauce pan with the chicken stock and warm them through

In individual bowls, add a ladleful of beans and stock, then a few spoonful’s of the rice with onions, add a handful of the pork and then top with the Pico de Gallo. Serve with some tortilla chips and a beer