Yuca Con Chicharrón | FoodieAtlas

Ingredients

For the Yuca:
2 lbs yuca (cassava), peeled and cut into chunks
Water, for boiling
Salt, to taste
For the Chicharr贸n:
1 lb pork belly, cut into small cubes
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and black pepper to taste
For Serving:
Lime wedges
Fresh cilantro, chopped
Salsa or hot sauce (optional)

Instructions

Prepare the Yuca

In a large pot, bring water to a boil and add salt.

Add the yuca chunks and cook until tender, about 20-30 minutes. Test with a fork; the yuca should be easily pierced.

Drain and set aside.

Prepare the Chicharr贸n

In a large skillet, heat the vegetable oil over medium heat.

Add the pork belly cubes and cook, stirring occasionally, until browned and crispy, about 15-20 minutes.

Add the minced garlic, ground cumin, and paprika. Cook for an additional 2-3 minutes, or until the garlic is fragrant and the spices are well combined.

Season with salt and black pepper to taste.

Serve

Serve the cooked yuca topped with chicharrón. Garnish with lime wedges and fresh cilantro. Add salsa or hot sauce if desired.