Yuca Frita con Chicharrón (Salvadoran Fried Cassava with Pork)
Local name: Yuca frita con chicharrón
In short: Golden fried cassava served with crisp pork belly, tangy cabbage curtido and a mild tomato sauce, a classic Salvadoran street plate. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 670 kcal
Yuca frita con chicharrón is a street food plate sold at markets and roadside stands in El Salvador. Cassava is boiled until just tender, then fried until crisp outside and fluffy inside, and served with pieces of crackling-crisp pork, a heap of curtido and a thin tomato sauce. The point is the contrast of starchy yuca, salty pork and tangy slaw. It makes a good party platter, and everything can be prepared ahead.
Instructions
- Boil the yuca batons in salted water for 12 to 15 minutes, until just tender but not falling apart. Drain and let them dry on a rack for 10 minutes.
- Put the pork belly, salt, lime juice and water in a wide skillet. Bring to a boil, then simmer uncovered for about 30 minutes, until the water has evaporated.
- Keep cooking the pork in its rendered fat, turning the pieces, for 12 to 15 minutes until crisp and golden. Drain on paper towels.
- For the sauce, blend the tomatoes, onion and garlic. Cook in the tablespoon of oil for 10 minutes until thickened, then season with salt and oregano.
- Heat 4 cm (1 1/2 in) of oil to 180°C (350°F). Fry the yuca in batches for 4 to 5 minutes until deep golden and crisp. Drain and sprinkle with the teaspoon of salt.
- Pile the yuca and chicharrón on plates with the curtido and tomato sauce, and serve with lime.
Tips
- Boiling first gives a fluffy center. Do not skip the drying step, or the oil will spatter.
- Frozen yuca batons are already peeled and cut. Boil and fry them the same way.
Questions and answers
Can I bake the yuca instead of frying it?
Yes. Toss the boiled batons with 3 tablespoons of oil and bake at 220°C (425°F) for 30 minutes, turning once. They will be less crisp but still good.
Why boil yuca before frying?
Boiling softens the dense, starchy flesh so the inside turns fluffy while the outside crisps in the oil. Raw yuca fries unevenly and stays hard.
Can I make the chicharrón ahead of time?
Yes. Cook it a day ahead and re-crisp it in a 220°C (425°F) oven for about 8 minutes.
How long does it take to make Yuca Frita con Chicharrón (Salvadoran Fried Cassava with Pork)?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Yuca Frita con Chicharrón (Salvadoran Fried Cassava with Pork)?
About 670 kcal per serving, with 11 g of protein, 71 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 670 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 71 g |
| Fat | 38 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
