👨‍🍳 تعليمات

1. 1

   If making chicharrón from scratch: Place pork cubes in a pot and cover with water. Add salt. Bring to a boil, then reduce heat and simmer for 1 hour, or until pork is tender. Drain and pat dry thoroughly. Heat about 1 inch of oil or lard in a deep skillet over medium-high heat. Fry pork in batches until golden brown and crispy. Drain on paper towels.

   ⏱️ 1 hour 15 minutes
2. 2

   Place the prepared yuca sticks in a pot and cover with water. Add salt. Bring to a boil and cook for 15-20 minutes, or until the yuca is tender but still holds its shape.

   ⏱️ 20 minutes

   💡 نصائح احترافية: The yuca should be easily pierced with a fork but not mushy.
3. 3

   Drain the yuca very well. Pat it dry with paper towels to remove excess moisture, which is crucial for crispy frying.

   💡 نصائح احترافية: Moisture will cause the oil to splatter and prevent crisping.
4. 4

   Heat about 2-3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the yuca sticks in batches until golden brown and crispy on all sides. This usually takes about 5-7 minutes per batch.

   ⏱️ 15 minutes

   💡 نصائح احترافية: Do not overcrowd the pot, as this will lower the oil temperature and result in greasy yuca.
5. 5

   Remove the fried yuca from the oil and drain on paper towels. Season immediately with a little more salt.

   💡 نصائح احترافية: Seasoning while hot helps the salt adhere better.
6. 6

   Serve the hot yuca frita alongside the chicharrón. Drizzle with fresh lime juice. Optionally, serve with curtido and salsa roja.

   💡 نصائح احترافية: The acidity of the lime juice cuts through the richness of the fried yuca and chicharrón.