El Salvador
Yuca frita con chicharrón
Crisp cassava, crunchy pork, sharp curtido. El Salvador's market plate, loud with texture.
70 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayFried cassava, pork chicharrón, curtido and salsa.
The original838kcalsame
11 gproteinsame
6 gfibresame
70minutessame
Yuca frita con chicharrón.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the cassava in salted water until tender, about 20 minutes. Drain, remove the woody core and cut into thick batons.
- 2Make the curtido: blanch the cabbage, drain and toss with carrot, onion, vinegar, oregano and salt.
- 3Simmer the pork belly in a little salted water until it evaporates, then fry in its own lard until crisp, about 40 minutes.
- 4Boil the tomatoes with garlic, blend with salt into a thin salsa.
- 5Fry the cassava in hot oil until golden and crisp. Top with curtido, salsa and chicharrón.
Serve it like this
Pile the yuca on a plate, spoon salsa over, heap curtido on top and scatter chicharrón. Eat with your fingers.
