Yuca con Chicharrón
A popular street food and appetizer consisting of boiled or fried yuca (cassava) served with crispy fried pork rinds (chicharrón) and often topped with curtido and tomato sauce.
🧂 Ingredients
- 1 kg Yuca (cassava)(peeled and cut into 2-inch pieces)
- 500 g Pork belly(cut into 1-inch cubes)
- 4 cups Water(for boiling yuca)
- 1 tsp Salt(for boiling yuca)
- 1 cup Vegetable oil(for frying chicharrón)
- 1 cup Curtido(Salvadoran cabbage slaw, for topping)
- 0.5 cup Tomato sauce(optional, for topping)
👨🍳 Instructions
- 1
Place the yuca pieces in a large pot. Cover with water and add salt. Bring to a boil and cook for 20-25 minutes, or until fork-tender.
⏱️ 20-25 minutes💡 Tip: Ensure yuca is fully submerged in water. - 2
While the yuca is boiling, prepare the chicharrón. Place the pork belly cubes in a saucepan with vegetable oil. Cook over medium heat, stirring occasionally, until the pork is golden brown and crispy.
⏱️ 20-25 minutes💡 Tip: Start with cold oil to render the fat slowly, resulting in crispier chicharrón. - 3
Remove the chicharrón from the pan with a slotted spoon and drain on paper towels. Reserve the rendered pork fat for other uses if desired.
- 4
Once the yuca is tender, drain it thoroughly. You can serve the yuca boiled, or for a crispier texture, you can lightly pan-fry the boiled yuca pieces in a little oil until golden.
💡 Tip: Pan-frying adds an extra layer of texture to the yuca. - 5
To serve, arrange the yuca on a plate. Top generously with crispy chicharrón, a spoonful of curtido, and a drizzle of tomato sauce if using.
💡 Pro Tips
- ✓Yuca can sometimes be fibrous; discard any tough or woody parts.
- ✓Curtido is essential for balancing the richness of the chicharrón and yuca.
- ✓This dish is best enjoyed immediately after preparation.
🔄 Variations
- Serve with a side of pickled onions.
- Add a sprinkle of finely chopped cilantro.
- For a spicier version, mix some chopped jalapeño into the curtido.