Entree: Honduras – Southern Culinary Region – Yuca con Chicharrón (Boiled or fried cassava served with crispy fried pork)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
30 min
Additional
10 min
Total
1 hr
Ingredients
- 2 lb (900 g) yuca (cassava), peeled and cut into 3-inch (8 cm) pieces
- Water, enough to cover yuca for boiling
- 1 tsp (5 ml) salt for boiling
- 2 lb (900 g) pork belly, skin-on, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt for pork
- 1/2 tsp (2 g) black pepper
- 1 tsp (5 g) ground achiote (annatto) or 1 tbsp (15 ml) achiote oil (optional, for color)
- 1 cup (240 ml) neutral oil (vegetable or corn) for frying pork
- 1 medium white onion, thinly sliced (about 6 oz / 170 g)
- 2 medium tomatoes, diced (about 10 oz / 280 g)
- 1 small red bell pepper, diced (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) lime juice (about 1-2 limes)
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving
Instructions
1. Rinse yuca and place in a large pot; cover with cold water, add 1 tsp (5 ml) salt, and bring to a boil. Reduce heat and simmer 20–25 minutes until tender and a knife slides easily through; drain and set aside, keeping warm.
2. In a medium bowl, season pork belly cubes with 1 tsp (5 g) kosher salt, 1/2 tsp (2 g) black pepper, and achiote if using; toss to coat.
3. Heat 1 cup (240 ml) neutral oil in a deep skillet or Dutch oven over medium-high heat until shimmering. Add pork in batches, careful not to overcrowd, and fry until golden and crisp on the outside and cooked through, about 10–15 minutes per batch. Transfer chicharrón to a paper-towel-lined tray and reserve rendered fat if desired.
4. Meanwhile, make the dressing: combine sliced onion, diced tomatoes, red bell pepper, minced garlic, 2 tbsp (30 ml) white vinegar, 2 tbsp (30 ml) lime juice, and chopped cilantro in a bowl; season with a pinch of salt and let macerate 10 minutes.
5. To serve, arrange boiled yuca on a platter; top with hot chicharrón and spoon the onion-tomato dressing over the top. Serve with lime wedges and extra cilantro. Enjoy immediately while pork is crisp.
