Chifrijo

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I made this for a football watching party and it was a major hit. I scaled the recipe up for about 24 people. Changes I made: used a mixture of red and sweet yellow onions in the Pico de Gallo, used about 6 lbs of pork chops (Costa Rican chicharron is meaty, used Salvadorian red beans instead of black beans. I had recently been to Costa Rica and I love to grocery shop on vacation, so I had plenty of Salsa Lizano (at the time I didn't know what I was going to use it for, but now I do.
This was a very easy meal to make. The longest part was getting the pork to the right stage. There is a lot of garlic in the various components of this dish and I say more is better. It is easy to make the components ahead of time and have your guests assemble their own dish with the amounts they want of each component. I even cooked up a small amount of chicken fajitas for the folks who didn't like pork.
Chifrijo is fun to make and to eat--I highly recommend you give it a try.

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I had difficulty finding Lizano's salsa even in a Mexican grocery, so I substituted using a little Kitchen Boquet, but that did not seem to be the right mix of seasonings. I ate without the avocado and did not really enjoy it. After I added the avocado, it tasted much better.

The chimmichuri (pico de gallo has too much onion for my taste. I recommend cutting the amount in half, unless you are feeding to a teenage daughter and want to do something to keep the boys away. I like to add a small amount of hot sauce to the chimmichuri.

I used a nice pork roast instead of the pork belly. I wrapped the roast in bacon before cooking and added the bacon to the chopped pork.
In Costa Rica, I do not like it when I get the hard salty ham pieces. I prefer a softer pork. Also, Costa Ricans know the Pico de Gallo as chimmichuri.