Entree: El Salvador – Central Culinary Region – Yuca con chicharrón (Cassava with Pork Cracklings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) yuca (cassava), peeled and cut into 3–4 inch pieces
- 1 tsp (5 g) salt for the yuca cooking water, plus more to taste
- 1 bay leaf (optional)
- 1 lb (450 g) chicharrón (crispy fried pork pieces or pork cracklings), chopped
- 2 tbsp (30 ml) vegetable oil (for reheating/crisping chicharrón and salsa)
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 small white onion, finely chopped, about 4 oz (115 g)
- 1 small green bell pepper, seeded and finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1/4 cup (60 ml) cilantro, chopped (optional)
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/2 cup (120 ml) white vinegar (for curtido)
- 2 cups (160 g) shredded green cabbage for curtido
- 1 medium carrot, grated, about 4 oz (115 g)
- 1/4 tsp (1 g) dried oregano (for curtido)
- 1/2 tsp (2.5 g) sugar (for curtido)
- Salt and black pepper to taste

Instructions

1. Place the peeled and cut yuca in a large pot, cover with cold water, add 1 tsp salt and the bay leaf, and bring to a boil. Reduce heat and simmer until very tender and the fibrous core pulls away easily, about 20–25 minutes. Drain and remove any fibrous core from each piece; keep warm.
2. While the yuca cooks, prepare curtido: combine shredded cabbage, grated carrot, 1/2 cup (120 ml) white vinegar, 2 tbsp (30 ml) lime juice, 1/4 tsp dried oregano, 1/2 tsp sugar, and salt to taste in a bowl. Toss well and let sit at least 20 minutes for flavors to meld (can be made ahead and chilled).
3. Make the tomato-onion salsa: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds, then add chopped onion and bell pepper and cook until softened, about 4–5 minutes. Add chopped tomatoes, salt and pepper to taste, and simmer until slightly reduced, about 6–8 minutes. Stir in chopped cilantro if using and adjust seasoning.
4. If your chicharrón is pre-cooked but not crisp, heat a skillet over medium-high and add the chopped chicharrón, crisping it for 3–5 minutes and rendering a little fat; if already crisp, briefly reheat to warm through. Alternatively, warm in a 375°F (190°C) oven for 5–7 minutes.
5. To serve, arrange warm yuca pieces on a platter or individual plates. Top with a generous portion of chopped chicharrón and spoon the warm tomato-onion salsa over the yuca. Serve with curtido on the side and lime wedges if desired.