Yuca con Chicharrón
User Reviews
5
2 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
45 mins
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Total Time
1 hr 45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
South American, Salvadoran
Yuca con Chicharrón
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Yuca con chicharrón is a typical dish from El Salvador and Honduras made from cassava and fried pork rind, served with chimol sauce and coleslaw.
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Ingredients
- 1 lb cassava
- ½ lb chicharron (pork rind), cut into pieces
- salt
- black pepper
- vegetable oil
For the chimol sauce
- 2 tomato peeled, seeded and diced
- 1 onion , cut into small cubes
- 1 green hot pepper , cut into thin slices
- 3 tablespoons cilantro finely chopped
- 4 tablespoons lime juice
- salt
- black pepper
For the cabbage salad
- ¼ cabbage grated, head
- 1 large carrot , grated
- 1 large onion , grated
- 1 red hot pepper , chopped
- 1 teaspoon oregano
- 2 lime
- salt
Instructions
- Wash the cassava well and peel it.
- Cut it in half, then cut the two halves lengthwise to obtain 4 pieces for each cassava.
- Remove the core fiber from each piece and cut each piece into sticks, similar to large French fries.
- Fill a large pot with a large volume of salted water and bring to a boil over high heat.
- Add the cassava and cook for 25 to 35 minutes, or until tender. Drain and set aside.
- During the preparation of the yuca, prepare the pork rind
- Pour a large volume of vegetable oil in a skillet and heat over medium heat.
- When the oil is hot, fry the pork rind on both sides until all pieces are golden brown.
- Remove the pork rind from the oil using a skimmer and place it in a large dish lined with paper towel to remove the excess oil and keep it crisp.
- Preparation of the chimol sauce
- Add the tomatoes, onion, hot pepper, and cilantro in a large bowl. Season with salt and pepper, and add lime juice.
- Mix well, taste, and adjust the seasoning if necessary.
- Preparation of the cabbage salad
- Mix the cabbage, carrots, onions and red hot pepper.
- Immerse them in a large amount of boiling water for 3 minutes.
- Drain and dry with a cloth. Let cool.
- Finally add the oregano and juice of the limes. Season with salt and mix well.
- Serve the cassava and the hot pork rind with chimol sauce and cabbage salad.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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