Yuca con Chicharrón Montevideo Style

Ingredients

In this Montevideo adaptation of Yuca con Chicharrón, we incorporate the unique flavors and spices of Montevideo cuisine. The original Peruvian dish is typically seasoned with Peruvian spices and served with aji amarillo sauce. However, in this Montevideo version, we use a blend of Montevideo spices to season the chicharrón and serve it with a tangy salsa criolla, which adds a distinct flavor profile to the dish. We alse have the original recipe for Yuca con chicharrón, so you can check it out.

• 500g (1.1 lb) yuca (cassava) 500g (1.1 lb) yuca (cassava)
• 500g (1.1 lb) pork belly 500g (1.1 lb) pork belly
• 2 tablespoons Montevideo spice blend (a mix of paprika, cumin, oregano, and garlic powder) 2 tablespoons Montevideo spice blend (a mix of paprika, cumin, oregano, and garlic powder)
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 2 tablespoons lime juice 2 tablespoons lime juice

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Peel the yuca and cut it into thick slices. Place the yuca in a large pot of salted water and bring it to a boil. Cook until the yuca is tender, about 20-25 minutes. Drain and set aside.
2. 2.
   While the yuca is cooking, prepare the chicharrón. Cut the pork belly into bite-sized pieces and season with the Montevideo spice blend and salt.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the seasoned pork belly until crispy and golden brown, about 8-10 minutes. Remove from the pan and drain on a paper towel-lined plate.
4. 4.
   In the same pan, fry the cooked yuca until golden and crispy, about 5-7 minutes. Remove from the pan and drain on a paper towel-lined plate.
5. 5.
   In a bowl, combine the sliced onion, diced tomato, bell pepper, cilantro, lime juice, and a pinch of salt. Mix well to make the salsa criolla.
6. 6.
   Serve the crispy yuca and chicharrón together, accompanied by the salsa criolla on the side.

Treat your ingredients with care...

• Yuca — Make sure to thoroughly peel the yuca before cooking, as the skin is not edible and can be tough. Additionally, be cautious when handling yuca, as it contains a natural toxin that can be harmful if consumed raw.
• Pork belly — For the best results, choose pork belly with a good balance of fat and meat. This will ensure a crispy and flavorful chicharrón.

Tips & Tricks

• To achieve extra crispy yuca, you can double-fry it. After the first fry, let the yuca cool for a few minutes, then fry it again until golden brown.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chili powder to the Montevideo spice blend.
• Serve the Yuca con Chicharrón Montevideo Style as an appetizer or as a main course accompanied by a fresh salad.

Serving advice

Serve the Yuca con Chicharrón Montevideo Style hot and crispy. Garnish with fresh cilantro leaves for an extra touch of freshness.

Presentation advice

Arrange the crispy yuca and chicharrón on a platter, with the salsa criolla served in a separate bowl on the side. This will allow your guests to customize their portions and enjoy the vibrant colors of the dish.