Yuca Con Chicharrón Recipe

Prepare and boil yuca

Rinse the peeled and cut yuca pieces under cold water to remove loose starch. Place them in a large pot and add about 2 liters of water, the smashed garlic cloves, bay leaf and 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the yuca is very tender and a fork slides easily into the thickest part, about 20–30 minutes depending on piece size. Check occasionally and skim any foam from the surface.

Drain and finish yuca

When tender, carefully drain the yuca in a colander. Remove and discard the fibrous core from the center of each piece (if present). Return the hot yuca to the pot off the heat. Add 2 tablespoons unsalted butter and 1/2 teaspoon freshly ground black pepper. Either lightly mash with a fork or gently press pieces so they remain in chunks but are coated with butter — the goal is tender, not puréed yuca. Keep covered and warm until serving. Sprinkle chopped cilantro/parsley before serving if using.

Simmer the pork

Place the pork cubes in a wide, heavy-bottomed skillet or pot and add about 500 ml water — enough to come up roughly a third of the way on the pieces. Add 1 tablespoon salt, 1 teaspoon ground cumin, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered. Let the water reduce slowly; as it evaporates the pork will cook in its own rendered fat. Simmer until the liquid has almost completely evaporated and the pork begins to fry in its fat, about 25–35 minutes. Stir occasionally to prevent sticking and promote even browning.

Crisp the chicharrón

Once most liquid has evaporated and there is a layer of pork fat in the pan, turn the heat up to medium-high. Continue cooking, stirring or turning pieces frequently so they brown and become crispy on the edges, about 8–12 minutes. If your pork is too lean or the pan runs dry before browning, add up to 100 ml vegetable oil and continue frying until deep golden and crisp. Remove to a paper-towel-lined plate to drain. Taste and adjust salt if necessary. Serve hot with lime or lemon wedges to squeeze over the pork.

Make the salsa

While the pork simmers, combine the thinly sliced red onion and diced tomato in a bowl. Add 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon chopped cilantro/parsley. Toss well and let sit at room temperature for 10–15 minutes to meld flavors. Taste and adjust seasoning. This bright salsa provides contrast to the rich pork and starchy yuca.

Divide the buttery yuca among 4 plates. Top each portion with a generous helping of hot chicharrón. Spoon salsa criolla alongside or over the pork. Serve immediately with lime wedges for squeezing and additional chopped cilantro if desired.