Yuca con Chicharrón

Ingredients

• 2 pounds (900g) yuca root 2 pounds (900g) yuca root
• 1 pound (450g) pork belly 1 pound (450g) pork belly
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Peel the yuca root and cut it into thick slices.
2. 2.
   In a large pot, bring water to a boil and add the yuca slices. Cook until tender, about 20 minutes.
3. 3.
   While the yuca is cooking, prepare the pork cracklings. Cut the pork belly into small pieces and season with cumin powder, paprika, garlic powder, and salt.
4. 4.
   Heat vegetable oil in a deep frying pan or pot. Fry the pork belly pieces until crispy and golden brown, about 10-15 minutes. Remove from the oil and drain on a paper towel.
5. 5.
   Once the yuca is tender, remove it from the pot and let it cool slightly. Then, fry the yuca in the same oil used for the pork cracklings until crispy and golden brown, about 5-7 minutes.
6. 6.
   Remove the fried yuca from the oil and drain on a paper towel.
7. 7.
   Serve the crispy yuca and pork cracklings together, accompanied by salsa criolla or your favorite dipping sauce.

Treat your ingredients with care...

• Yuca root — Make sure to remove the tough outer skin before cooking. It's important to boil the yuca until it's tender but not mushy, as it will be fried later.
• Pork belly — Cut the pork belly into small pieces to ensure even cooking. Season it well with the spices to enhance the flavor of the chicharrón.

Tips & Tricks

• To achieve extra crispy yuca, you can double-fry it. After the first fry, let it cool for a few minutes, then fry it again until golden brown.
• Serve the Yuca con Chicharrón with a squeeze of fresh lime juice for a burst of citrus flavor.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili powder to the seasoning mix.
• For a healthier alternative, you can bake the yuca and pork cracklings in the oven instead of frying them.
• Experiment with different dipping sauces, such as aji amarillo sauce or huacatay sauce, to add variety to the dish.

Serving advice

Serve Yuca con Chicharrón as an appetizer or a main course. It pairs well with a side of salsa criolla and aji amarillo sauce. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the crispy yuca and pork cracklings on a platter, placing the salsa criolla in a small bowl on the side. Sprinkle some chopped cilantro over the dish for a pop of color. Serve it family-style, allowing everyone to dig in and enjoy the flavors together.