Savory Pork and Bean Rice Bowl

1Rinse the rice (2 cups) under cold water until the water runs clear. In a medium pot, combine the rice (2 cups) with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice (2 cups) is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2While the rice (2 cups) is cooking, heat 1 tablespoon of olive oil (2 tablespoons) in a large skillet over medium heat. Add the diced pork shoulder (1 lb) and season with salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until the pork is browned and cooked through. Remove the pork from the skillet and set aside.

3In the same skillet, add the remaining tablespoon of olive oil (2 tablespoons) and 2 tablespoons of butter (2 tablespoons). Add the chopped onion (1) and minced garlic (4 cloves), sautéing for about 3-4 minutes until the onion (1) is translucent and fragrant.

4Add the drained black beans (1 can) to the skillet and stir to combine with the onion (1) and garlic (4 cloves). Cook for an additional 2-3 minutes until heated through. Return the cooked pork to the skillet and mix well. Adjust seasoning with salt and pepper as needed.

5In a separate pan, heat a little butter (2 tablespoons) over medium heat and crack the eggs (4 large) into the pan. Cook the eggs (4 large) sunny-side up or to your desired doneness, seasoning with salt and pepper.

6To assemble the bowls, start with a base of fluffy rice (2 cups), then top with the pork and bean mixture. Add a generous handful of chopped lettuce (1 head) and finish with a fried egg on top.