Entree: El Salvador – Southern Culinary Region – Yuca con Chicharrón (Boiled and fried cassava served with crispy fried pork and tangy pickled cabbage)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) yuca (cassava), peeled and cut into 3-inch pieces
- Water for boiling
- 1 tbsp (15 g) salt, plus more to taste
- 1 lb (454 g) pork belly or shoulder, cut into 1-inch pieces
- 1 cup (240 ml) water for simmering pork
- 1/2 cup (120 ml) lard or vegetable oil, plus extra for frying
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges for serving
Curtido (Salvadoran quick pickled cabbage)
- 3 cups (240 g) green cabbage, shredded
- 1 medium carrot, grated
- 1/2 small white onion, thinly sliced
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) water
- 1 tsp (5 g) salt
- 1 tsp (4 g) sugar

Instructions

1. Rinse yuca and place in a large pot. Cover with cold water and add 1 tbsp salt. Bring to a boil, reduce heat and simmer until tender when pierced with a fork, 20–30 minutes. Drain and set aside.
2. While yuca cooks, prepare the chicharrón. Place pork pieces and 1 cup (240 ml) water in a heavy skillet or saucepan. Bring to a simmer over medium heat and cook until most of the water has evaporated and pork is tender, about 25–30 minutes.
3. Once water has evaporated, increase heat to medium-high and render the pork in its own fat until pieces are deep golden and crispy, about 10–15 minutes, turning occasionally. Transfer chicharrón to a paper towel-lined plate and reserve fat in pan.
4. In the reserved pork fat (or 1/2 cup (120 ml) lard or vegetable oil if needed), add minced garlic and sliced onion and sauté until softened and fragrant, about 2–3 minutes. Stir in lime juice and remove from heat.
5. Make the curtido: combine shredded cabbage, grated carrot, sliced onion, vinegar, 1/4 cup (60 ml) water, 1 tsp salt, and 1 tsp sugar in a bowl. Toss well and let sit at room temperature for at least 15 minutes to pickle.
6. To crisp the yuca, heat 2–3 tbsp (30–45 ml) oil in a large skillet over medium-high heat. Add boiled yuca pieces and fry until edges are golden and slightly crisp, about 3–5 minutes per side. Alternatively, place yuca on a baking sheet and broil for 4–6 minutes to crisp.
7. Arrange crisped yuca on a serving platter, top with chopped chicharrón, spoon the garlic-onion sauce over, and garnish with chopped cilantro and lime wedges. Serve with curtido on the side.
8. Taste and adjust salt and lime to preference before serving.