Yuca Frita con ChicharrónFried Cassava with Crispy Pork
A Salvadoran street-food pairing of tender cassava fried until golden and served with crisp, rich pork. It is simple, satisfying, and especially good with pickled slaw or tomato sauce on the side.
Prep
25m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Cassava
- 0.9kgCassava Root (sweet cassava, peeled, cored and cut into pieces)
- 1.5lWater
- 10gSalt
Pork
- 500mlVegetable Oil
- 500gPork Belly (cut into bite-size pieces)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the cassava root in a pot with the water and salt. Boil until tender, then drain well and let it cool slightly. Use commercially sold sweet cassava, do not taste it raw, and cook until completely tender.
- 02
Heat the vegetable oil in a deep pot to 180°C (350°F).
- 03
Fry the pork belly until browned and crisp, then lift it out and drain it well.
- 04
Fry the boiled pieces in the hot oil until golden and lightly crisp on the outside, then drain.
- 05
Serve the fried cassava with the crispy pork while both are still hot.
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