How to Make Cassava With Pork Skin (Chicharron)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

Slice a Red Onion thinly and place it in a bowl.

Add 1/4 cup of Vinegar, 1 tbsp of Salt, and Black Pepper to taste to the bowl.

Using a fork, separate the onion rings until they are loose.

Add Boiling Water to the bowl with onions until it almost covers them and let marinate.

Chop two Plum Tomatoes, a White Onion, and 1/2 Bunch of Cilantro in small pieces.

Shred 1/4 Head of Cabbage.

In a small bowl, combine the chopped White Onion with 1 tbsp of Salt, Chopped Plum Tomatoes, Chopped Cilantro, and the juice of 3 Freshly Squeezed Limes. Mix and add Boiling Water to cover all ingredients. Add Black Pepper to taste.

Cut Cassava into 2-inch long pieces and peel.

Add Cassava to a pot with lukewarm water, ensuring the water level is above the Cassava.

Cook Cassava for 20-30 minutes in boiling water, adding 1 tbsp of Salt and a cup of lukewarm water 5 minutes before it is tender.

Poke the Cassava to check if it is soft.

In a hot skillet, add cooking oil and then add chopped Green Peppers, Chopped Red Onions, Tomato Paste, 1/2 cup of water, 1/2 of a Chicken Flavor Bouillon cube, 1 Garlic Clove, and Black Pepper to taste. Cook until the sauce thickens slightly.

To serve, layer Cassava, Shredded Cabbage, Pork Skin, Chimol, and Tomato Sauce, and top with Marinated Onions.

Cooking Techniques

Equipment Needed

Spice Level: