Cook the black beans with the pork pieces, neck bones, and garlic in a pressure cooker with enough water for 35–45 minutes, or until the beans are tender but not falling apart. Once cooked, add salt to taste and 1 cup of cold water, then bring back to a boil. The broth is now ready!

Separately, cook the rice without sautéing. Add 2 cups of rice and 4 cups of water to a pot, cover, and cook over medium heat until all the water is absorbed and the rice is cooked. Do not add any salt!

Make the salsa or pico de gallo: Finely chop the jalapeños, tomatoes, and green onions, and add the cilantro leaves.

To serve, ladle the Black Bean and Pork Broth into a bowl, top with a generous spoonful of rice, and finish with the pico de gallo on top. Enjoy!