Yuca Frita con Chicharron

Name: Yuca Frita con Chicharron
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: El Salvador
Ingredients: 2 lb yuca (cassava), peeled; 1.5 lb pork belly, cut into chunks; 3 cloves garlic; Salt, to taste; Vegetable oil, for frying; Curtido, for serving; Lime wedges, for serving

6 servings20 min prep40 min cookEasy El Salvador

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The Story Behind It

The Tale of Yuca Frita con Chicharron

Yuca frita con chicharrón, fried cassava with fried pork, reflects El Salvador's blend of indigenous root-vegetable cooking, with cassava native to the Americas, and Spanish-introduced pork. It's a popular street food, often served alongside curtido, a tangy pickled cabbage slaw.

Ingredients

Scale:· 6 servings

2 lb yuca (cassava), peeled
1.5 lb pork belly, cut into chunks
3 cloves garlic
Salt, to taste
Vegetable oil, for frying
Curtido, for serving
Lime wedges, for serving

Instructions

1Boil the yuca chunks in salted water until fork tender, about 20 minutes, then drain and pat dry.
2Render the pork belly in a dry skillet, or fry in oil, until crisp and fully cooked, 25-30 minutes.
3Season the pork belly with garlic and salt as it cooks.
4Fry the boiled yuca pieces in hot oil until golden and crisp, 5-7 minutes.
5Drain the fried yuca on paper towels.
6Plate the yuca and chicharron together.
7Top with curtido and a squeeze of lime before serving.

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