You’ll Need
For the Chicharron
700g skin-on pork belly, cut into 2cm pieces
1 tsp sea salt
1 tsp ground cumin
½ tsp garlic powder
½ tsp black pepper
For the Beans
1 x 400g tin red kidney beans, drained
100ml chicken stock
1 tsp Worcestershire sauce
½ tsp smoked paprika
For the Boxes
400g cooked long-grain rice
2 tomatoes, diced
½ red onion, finely diced
Juice of 1 lime
Small handful coriander, chopped
Tortilla chips
Optional but dangerous
Sliced avocado
Hot sauce
A cold Costa Rican lager
Method
Pat the pork belly completely dry and toss it with the salt, cumin, garlic and pepper.
Preheat your air fryer to 200°C.
Air fry the pork for 18-22 minutes, shaking every 5 minutes, until crisp and piping hot.
Rest the chicharron for 4 minutes while you warm the beans.
Mix the beans, stock, Worcestershire sauce and paprika in a heatproof dish.
Air fry at 180°C for 6 minutes, stirring once, until bubbling.
Mix the tomatoes, red onion, lime juice and coriander.
Divide the rice and beans between four boxes and pile the chicharron on top.
Finish with pico de gallo and tortilla chips and serve immediately.