Yuca con Chicharron

Name: Yuca con Chicharron
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Honduras
Ingredients: 2.5 lb yuca, peeled; 2 lb pork belly, cut into chunks; 4 cloves garlic; Curtido or pickled cabbage slaw, for serving; Lime, for serving; Salt, to taste; Vegetable oil, if needed

6 servings20 min prep45 min cookEasy Honduras

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The Story Behind It

The Tale of Yuca con Chicharron

Yuca con chicharrón, boiled cassava paired with fried pork rinds or pork belly, reflects Honduras's blend of Indigenous root-vegetable staples with pork, introduced by Spanish colonizers, a combination found widely across Central America and the Caribbean. It's a popular street-food and market dish, often topped with pickled cabbage and hot sauce.

Ingredients

Scale:· 6 servings

2.5 lb yuca, peeled
2 lb pork belly, cut into chunks
4 cloves garlic
Curtido or pickled cabbage slaw, for serving
Lime, for serving
Salt, to taste
Vegetable oil, if needed

Instructions

1Boil the yuca in salted water with garlic until fork-tender, about 20-25 minutes, then drain.
2Render the pork belly chunks in a dry heavy pot over medium heat, stirring occasionally, 30-40 minutes until the fat renders out and the pieces are golden and crisp.
3Season the chicharron with salt.
4Arrange the boiled yuca and crispy chicharron together on a plate.
5Top with curtido or pickled cabbage slaw.
6Serve with lime wedges and hot sauce.

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