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Ingredients
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Yuca Preparation
Chicharrones Preparation
Method
Yuca Preparation
- 1
Peel and Cut Yuca
Peel the yuca using a vegetable peeler to remove the thick, brown skin. Cut the yuca into 2-inch pieces.
- 2
- 3
Drain and Cool
Drain the yuca in a colander and allow it to cool for about 10 minutes.
- 4
Deep Fry Yuca
Heat the oil in a deep frying pan or pot over medium-high heat. Once the oil is hot, fry the yuca pieces in batches until they are golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.
Chicharrones Preparation
- 5
Prepare Pork Belly
In a bowl, combine the pork belly cubes with garlic powder, black pepper, salt, and lemon juice. Mix well to ensure the pork is evenly coated with the spices.
- 6
Cook Chicharrones
In a large skillet, heat a little oil over medium heat. Add the seasoned pork belly and cook, stirring occasionally, until the pieces are crispy and golden brown, about 15-20 minutes. You may need to adjust the heat to prevent burning.
- 7
Drain Excess Fat
Once cooked, remove the chicharrones from the skillet and place them on paper towels to drain any excess fat.
