Ingredients (4)

2 cup(s) stewed rice

15 ounce(s) black beans

2 cup(s) beef broth

4 cup(s) vegetable oil

1 pound(s) pork belly

9 recipesApp.recipe.ingredients.compositeField.unit.options.N/A garlic cloves

2 tablespoon(s) salt

1 recipesApp.recipe.ingredients.compositeField.unit.options.N/A avocado, diced

2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A tomatoes, diced

1 tablespoon(s) hot sauce

1/4 cup(s) olive oil

1 recipesApp.recipe.ingredients.compositeField.unit.options.N/A onion, chopped

  1. Cook beans in beef broth until tender. Set aside.
  2. Season pork belly with garlic. Cool in oil until golden. Remove from heat and place over paper towel.
  3. Mix avocado, tomatoes, hot sauce, olive oil, and onion, and season with salt al pepper.
  4. In a bowl, add a layer of rice, beans, pork belly, and finally the avocado mix.

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