Yuca con Chicharron -Receta Salvadoreña

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.

Cut the 4 small yucas into pieces and remove the skin.

Wash the yuca and place it in a pot to boil with a little salt. Cover the pot.

Cut the onion and marinate it with lime, oregano, and salt. Add dried crushed chili to taste. Let it marinate for about 10 minutes.

Prepare the curtido by cutting the cabbage. Optionally, blanch it in hot water to wash and disinfect it.

Add tomato, radishes, and cucumber to the curtido. Marinate with lime juice and add salt to taste. Let it sit for about 10 minutes.

Fry the chicharrones, adding only salt after washing them with vinegar and lime.

Boil the yuca for about 40 minutes until it is soft, then let it sit for an additional 5 minutes.

Assemble the plate with the boiled yuca, curtido, marinated onion, and fried chicharrones. Optionally add sauce and lime.

Cooking Techniques

Equipment Needed

Spice Level: