World Flavors Cookbook

Yuca Frita con Chicharrón

Name: Yuca Frita con Chicharrón
Cook time: 20 min
Cuisine: El Salvador
Ingredients: 1kg yuca (cassava), peeled and cut into chunks 500g pork belly or chicharrón Oil for frying Salt to taste Curtido (pickled cabbage) Mojo sauce (garlic and lime)

Crispy fried cassava served with savory pork cracklings and a refreshing cabbage slaw.

Cuisine: El Salvador

Ingredients

1kg yuca (cassava), peeled and cut into chunks 500g pork belly or chicharrón Oil for frying Salt to taste Curtido (pickled cabbage) Mojo sauce (garlic and lime)

Instructions

Boil the yuca in salted water until tender but not falling apart. Drain and pat dry. Fry the yuca chunks in hot oil until golden and crispy. Fry the pork belly until it becomes crunchy chicharrón. Arrange the fried yuca on a plate, top with chicharrón, and serve with plenty of curtido and mojo sauce.