Frijoles Borrachos with Crispy Pork

Step 1

Place a large heavy-bottomed pot over medium-high heat and wait 2 minutes until the bottom feels hot when you hold your hand 2 inches above it.

Step 2

Add the pork belly cubes to the hot pot and let them sit without moving for 3 minutes until the bottoms turn dark golden brown, then stir once and cook another 2 minutes.

Step 3

Add the chorizo slices to the pot and stir every 30 seconds for 2 minutes until the chorizo begins to release red oil and the pork is browned all over.

Step 4

Drop the onion pieces into the pot and stir once, then cook without stirring for 2 minutes until the onion softens slightly and the kitchen smells strongly of roasted chorizo.

Step 5

Pour the entire can of beer into the pot, then use a wooden spoon to scrape up the dark stuck-on bits from the bottom of the pot — this adds flavor.

Step 6

Drain the beans in a strainer, rinse them under cold running water for 10 seconds, then pour them into the pot and stir once to combine.

Step 7

Reduce heat to medium-low, cover the pot with a lid, and simmer for 25 minutes until the pork is fork-tender and the liquid has thickened to the consistency of tomato sauce.

Step 8

Remove the lid and taste a spoonful, then add salt and pepper until it tastes savory and balanced — you should want another bite immediately.