Pork - Cassava Stuffed with Pork (Mofongo de Yuca) Recipe [Episode 152]

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

mojo sauce

🥗Healthier: citrus marinade

💰Cheaper: garlic and vinegar

Garlic and vinegar provide similar flavors at a lower cost.

pork cracklings

🥗Healthier: baked chickpeas

💰Cheaper: popcorn

Popcorn is a low-cost snack alternative.

Cut cassava into small cubes.

Fry cassava in 4 cups of vegetable oil until tender inside and crispy outside.

Marinate pork overnight with salt, pepper, olive oil, and vinegar.

Cut onions into rings.

Fry bacon until crispy and drain excess oil.

Save half of the bacon fat for later use.

Sauté onions in the remaining bacon fat until brown and sweet.

Add garlic and mushrooms to the onions and sauté together.

Mix cornstarch with chicken broth and add to the skillet; let it boil until gravy-like consistency forms.

Set aside 2 cups of gravy for serving.

Mix the remaining gravy with the cooked pork and set aside.

Mash the cooked cassava, adding reserved bacon grease to prevent dryness.

Mix in bacon bits and some pork rinds into the mashed cassava.

Form the mofongo by pressing the mixture into a bowl, leaving a hole in the center.

Fill the center with the meat mixture and pour reserved gravy over the meat.

Cooking Techniques

Equipment Needed

Spice Level: