Chicharron Con Yuca Recipe
Crispy, golden chicharrones (pork morsels) offering a satisfying crunch with every bite. Paired perfectly with tender yuca root. Served with a creamy dipping sauce.
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Ingredients
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Chicharron
Yuca
Dipping Sauce
Method
Chicharron
- 1
Prepare the Pork
Cut the pork belly into small 2-inch pieces and season with salt, black pepper, and garlic powder. Let it marinate for at least 30 minutes.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 3
Fry the Pork
Carefully add the marinated pork pieces to the hot oil in batches. Fry until they are golden brown and crispy, about 10-15 minutes, turning occasionally.
- 4
Drain and Serve
Once cooked, remove the chicharrones from the oil and drain on paper towels. Keep warm while preparing yuca and dipping sauce.
Yuca
- 5
Prepare the Yuca
Peel the yuca root and cut it into 2-inch pieces. Make sure to remove the central fibrous core.
- 6
Cook the Yuca
In a large pot, bring salted water to a boil. Add the yuca pieces and cook until tender, about 20-25 minutes.
- 7
Drain and Keep Warm
Once cooked, drain the yuca and keep warm until serving.
Dipping Sauce
- 8
Mix the Sauce
In a bowl, combine mayonnaise, sour cream, minced garlic, lemon juice, and chili powder. Mix until smooth.
- 9
Season to Taste
Add salt to the dipping sauce to taste and mix well. Keep in the refrigerator until ready to serve.
