Frijoles con Chicharrón (Gluten-Free)

Instructions

1. 1Place the about 450 g dried red beans in a large bowl and cover with 8 cups of water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain and rinse the soaked about 450 g dried red beans. Put the rinsed beans into a large heavy-bottomed pot and add 8 cups of fresh water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the beans are tender when you bite into one. Check occasionally to ensure the beans are covered with water, adding a little more if needed.
3. 3While the beans are simmering, prepare the pork belly. Cut the about 450 g pork belly into 2.54 cm cubes. Place the cubed pork belly in a large skillet (about 30.48 cm) over medium heat (176.7°C / 175°C). Cook for 15-20 minutes, stirring occasionally, until the pork belly pieces are crispy and golden brown on all sides. Use a slotted spoon to remove the crispy pork belly from the skillet and place them on a plate lined with paper towels to drain excess fat. Leave about 2 tablespoons of the rendered pork fat in the skillet. If there is less than 2 tablespoons, add 2 tablespoons of olive oil to the skillet.
4. 4Finely chop the 1 medium onion, 4 cloves garlic, and 2 medium tomatoes. Add the chopped onion, garlic, and tomatoes to the skillet with the reserved pork fat or olive oil. Cook over medium heat (176.7°C / 175°C) for about 5 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
5. 5Add the crispy pork belly pieces and the sautéed vegetables from the skillet to the large pot with the simmering beans. Stir in 1 teaspoon cumin, 1 teaspoon salt, and 0.5 teaspoon pepper. Continue to simmer the mixture, uncovered, over low heat for another 15 minutes, allowing the flavors to combine.
6. 6Chop the 4 stalks green onions and the 0.25 cup cilantro. Stir the chopped green onions and cilantro into the pot with the beans and pork belly mixture. Serve hot.

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