Yuca Frita con Chicharrón
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The Tale of Yuca Frita con Chicharrón
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Yuca frita con chicharrón pairs fried cassava, a staple root crop in the Americas for thousands of years, with crisp fried pork. It's a common El Salvadoran street food and weekend snack, reflecting the country's broader reliance on yuca as an everyday starch alongside corn.
Ingredients
Scale:· 4 servings
- 2 lbs yuca, peeled and cut into chunks
- Vegetable oil, for frying
- 1 lb pork chicharrón, chopped
- 1 cup curtido (pickled cabbage slaw)
- 1/2 cup tomato salsa
- Salt, to taste
Instructions
- 1Boil the yuca in salted water until tender but still firm, about 20 minutes.
- 2Drain and pat the yuca chunks dry.
- 3Fry the yuca in hot oil until golden and crisp on the outside, about 8-10 minutes.
- 4Drain on paper towels and season with salt.
- 5Arrange the fried yuca on a plate topped with chopped chicharrón.
- 6Serve with curtido and tomato salsa on the side.
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