350 grams pork post (preferably with bacon) in pieces
1 tablespoon pepper
1 tablespoon paprika
2 tablespoons oregano powder
1 tablespoon garlic powder
Salt to taste
1 cup of oil for frying
850gr San Miguel pinto beans (2 Tins)
3 garlic cloves
1 brown onion small chopped
2 celery sticks small chopped
2 medium carrots small chopped
2 thyme branches
450gr Latin Deli Pico de Gallo
coriander leaves for garnishing
300gr Mexico city corn chips chili lime
2 cups of long grain rice cooked
one large avocado
To prepare the beans, put all the ingredients (garlic, onion, celery stick, whole and peeled carrots, pork rib, thyme branches) in a large pot under hot water and simmer for 1 hours over low heat then add the beans.
Add salt to taste and cook 15 more minutes. Let cool.
Now you have to prepare the pork, season it, add lemon juice and let it marinate for 1 hour.
Then you put oil in a medium saucepan, add the whole garlic chopped and the meat.
Fry until golden brown and season again.
Set a side Latin Deli Pico de Gallo to serve
Finally, for the presentation of the Costa Rican dish, you cook 200 grams of white rice, cut an avocado into thin strips and serve with Mexican City Corn Chips Chili Lime.
To serve In a soup plate, place a layer of rice, then a layer of beans, a layer of pork rinds, on top a layer Latin Deli Pico de Gallo and finally, the avocado and the corn chips on one side.