Guatemalan Yuca con Curtido y Chicharron | Amalia's Guatemalan Kitchen

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option while pork shoulder is more economical.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor, while white vinegar is often less expensive.

yuca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potatoes are nutritious and potatoes are widely available.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale is nutrient-dense, while lettuce is a more affordable leafy green.

Peel and chop yuca into large pieces.

Boil yuca in salted water until tender, about 20-30 minutes.

Drain yuca and let it cool slightly.

Fry pork belly in a skillet until crispy, about 10-15 minutes.

Remove pork and drain excess fat, leaving a little in the pan.

Add chopped onions and garlic to the skillet, sauté until translucent.

Mix vinegar, water, sugar, oregano, and bay leaves in a bowl to make curtido.

Add shredded cabbage, carrots, and onion to the curtido mixture, stir well.

Let curtido marinate for at least 30 minutes before serving.

Serve yuca topped with chicharron and curtido on the side.

Garnish with lime wedges and fresh cilantro.

Cooking Techniques

Spice Level: