Yuca with Pork

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner while pork shoulder is less expensive than premium cuts.

yuca

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes provide similar texture and flavor, while potatoes are often cheaper.

Start with 2 pounds of pork shoulder and season with 1 teaspoon of salt and juice from 1 lemon.

Peel yuca and cut into small pieces, rinsing in cold water afterward.

Put yuca in a pot to cook.

Prepare cilantro for later use, noting that you can substitute with regular cilantro if needed.

Smash 3 garlic cloves and add to the yuca along with 1 teaspoon of salt.

Cut 4 small tomatoes, 3 peppers (2 Sano and 1 jalapeno), and 1/4 onion into pieces for the salsa.

In a pot, combine the chopped vegetables with 1 cup of water, 1 teaspoon of oregano, and 2 garlic cloves, then cover and cook.

Once the yuca is soft, remove it from the water to prevent soaking.

Cut the pork into small pieces for quicker cooking, optionally removing excess grease.

In a skillet, add 1/2 cup of water to the pork and bring to a boil, then drain the water.

Fry the pork in vegetable oil or Mana until crispy, adding salt and lemon juice to taste.

Prepare the salsa by blending the cooked vegetables once they cool down.

For the salad, combine 2 cups of shredded cabbage, 2 shredded carrots, 1/2 red onion, and 2 chopped radishes in a bowl.

Add 1 teaspoon of salt and juice from 3 lemons to the salad, mixing well.

Prepare serving plates with yuca, salsa, crispy pork, and cucumber on the side.

Cooking Techniques

Equipment Needed

Spice Level: