Yuca con ChicharrónCassava with Crisp Pork and Cabbage

Name: Yuca con Chicharrón (Cassava with Crisp Pork and Cabbage)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Honduras
Ingredients: 700 g Cassava Root (sweet variety, peeled thickly and cut into chunks); 1500 ml Water; 600 g Pork Belly (cut into chunks); 200 ml Vegetable Oil; 6 g Salt; 2 g Black Pepper; 250 g Green Cabbage (shredded); 80 g Red Onion (thinly sliced); 150 g Tomato (chopped); 30 ml Distilled White Vinegar; 1 pcs Lime (cut in half); 4 g Salt; 150 g Salsa

Yuca con chicharrón pairs thoroughly cooked cassava with crisp pork and a sharp cabbage salad.

Prep

25m

Cook

50m

Serves

Estimated

Nutrition

Per serving

1516kcal

Calories

19g

Protein

126g

Fat

78g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Base

700g
Cassava Root (sweet variety, peeled thickly and cut into chunks)
1.5l
Water

Pork

600g
Pork Belly (cut into chunks)
200ml
Vegetable Oil
6g
Salt
2g
Black Pepper

Salad

250g
Green Cabbage (shredded)
80g
Red Onion (thinly sliced)
150g
Tomato (chopped)
30ml
Distilled White Vinegar
1pcs
Lime (cut in half)
4g
Salt

Serving

150g
Salsa

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Boil the cassava root in the water until completely tender, then drain and remove any tough central fibers.
02
Season the pork belly with the salt and black pepper.
03
Heat the vegetable oil to 180°C (350°F) and fry the pork until browned and crisp outside while tender inside. Drain well.
04
Combine the green cabbage, red onion, and tomato.
05
Dress the salad with the distilled white vinegar, the juice from the lime, and the salt. Toss well and let it stand briefly.
06
Arrange the cassava on plates, top with the crispy pork, and serve with the cabbage salad and salsa on the side.

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