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Yuca Frita con Chicharrón
Crispy fried yuca served with savory fried pork rinds (chicharrón) and often accompanied by curtido (a pickled cabbage slaw) and a tomato-based sauce. A popular street food and appetizer.
🧂 Ainekset
- 2 lbs Yuca root(peeled, tough central vein removed, cut into 1-inch thick sticks)
- 1 lb Pork belly or pork shoulder(cut into 1-inch cubes (for homemade chicharrón))
- enough to cover yuca Water
- to taste Salt
- for frying Vegetable oil or lard
- 2 tbsp Lime juice(for serving)
- as needed Curtido (optional)
- as needed Salsa roja (optional)
👨🍳 Ohjeet
- 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
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💡 Ammattilaisvinkit: The yuca should be easily pierced with a fork but not mushy. - 3
Drain the yuca very well. Pat it dry with paper towels to remove excess moisture, which is crucial for crispy frying.
💡 Ammattilaisvinkit: Moisture will cause the oil to splatter and prevent crisping. - 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💡 Ammattilaisvinkit: Do not overcrowd the pot, as this will lower the oil temperature and result in greasy yuca. - 5
Remove the fried yuca from the oil and drain on paper towels. Season immediately with a little more salt.
💡 Ammattilaisvinkit: Seasoning while hot helps the salt adhere better. - 6
Serve the hot yuca frita alongside the chicharrón. Drizzle with fresh lime juice. Optionally, serve with curtido and salsa roja.
💡 Ammattilaisvinkit: The acidity of the lime juice cuts through the richness of the fried yuca and chicharrón.
💡 Ammattilaisvinkit
- ✓Ensure the yuca is completely dry before frying to prevent splattering.
- ✓If using store-bought chicharrón, ensure it is fresh and crispy.
- ✓The quality of the oil and maintaining the correct frying temperature are key to achieving a good texture.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Serve with a drizzle of mayonnaise or a garlic aioli.
- Add a sprinkle of chili powder for a spicy kick.
- Some variations include a light coating of cornstarch on the yuca before frying for extra crispiness.