Entree: El Salvador – Northern Culinary Region – Yuca con Chicharrón (Boiled cassava served with crisp fried pork cracklings and tangy pickled red onions)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 55 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) yuca (cassava), peeled, fibrous core removed, cut into 2–3 inch (5–7 cm) pieces
- 1 lb (454 g) pork belly with skin, cut into 1-inch (2.5 cm) cubes for chicharrón
- 1 tsp (6 g) salt for pork plus more for boiling yuca
- 1 bay leaf
- 2 cups (480 ml) vegetable oil for frying (adjust as needed)
- 1 medium red onion, thinly sliced (about 100 g)
- ½ cup (120 ml) white vinegar
- ½ cup (120 ml) water
- 1 tsp (4 g) sugar
- 1 tsp (2 g) dried oregano
- 2 limes (about 100 g), cut into wedges
- Fresh cilantro leaves for garnish (optional), 2 tbsp (6 g)
- Black pepper to taste

Instructions

1. Rinse the pork belly pieces and place them in a medium pot with enough water to cover, 1 tsp salt, and the bay leaf. Bring to a boil, then reduce to a gentle simmer and cook until the pork is tender and the liquid has mostly reduced, about 45–60 minutes.
2. While the pork simmers, prepare the pickled onions: combine the sliced red onion, white vinegar, water, sugar, and dried oregano in a bowl. Let sit at room temperature at least 20 minutes, or refrigerate up to several hours for a brighter flavor.
3. When the pork is tender and most of the cooking liquid has evaporated, transfer the pieces to a large skillet or heavy pot and pour enough vegetable oil to come about ¼ to ½ inch up the sides for shallow frying (or use a deep pot and more oil for deep frying). Heat oil over medium-high until shimmering.
4. Fry the pork pieces in batches until golden-brown and crisp, turning as needed, about 6–10 minutes per batch. Remove with a slotted spoon and drain on paper towels. Reserve hot chicharrón.
5. Meanwhile, bring a large pot of salted water to a boil. Add the yuca pieces and cook until tender when pierced with a fork, about 20–30 minutes depending on size. Drain and discard any remaining fibrous core from each piece.
6. To serve, arrange boiled yuca on a platter or individual plates, top with hot chicharrón, and spoon pickled red onions over the top. Garnish with cilantro leaves and serve with lime wedges.
7. Adjust salt and pepper to taste at the table; squeeze lime over the dish just before eating for brightness.