5 from 1 vote
yuca con chicharron
Yuca con Chicharrón
Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
 
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.
Course: Main Course
Cuisine: Latin American, Salvadoran
Servings: 4 people
Author: Nita Ragoonanan
Ingredients
  • 1 lb cassava
  • ½ lb chicharrón (pork rind), cut into pieces
  • Salt
  • Pepper
  • Vegetable oil
For the chimol sauce
  • 2 tomatoes , peeled, seeded and diced
  • 1 onion , cut into small cubes
  • 1 green hot pepper , cut into thin slices
  • 3 tablespoons finely chopped cilantro
  • 4 tablespoons lime juice
  • Salt
  • Pepper
For the cabbage salad
  • ¼ head cabbage , grated
  • 1 large carrot , grated
  • 1 large onion , grated
  • 1 red hot pepper , chopped
  • 1 teaspoon oregano
  • 2 limes
  • Salt
Instructions
  1. Wash the cassava well and peel it.
  2. Cut it in half, then cut the two halves lengthwise to obtain 4 pieces for each cassava.
  3. Remove the core fiber from each piece and cut each piece into sticks, similar to large French fries.
  4. Fill a large pot with a large volume of salted water and bring to a boil over high heat.
  5. Add the cassava and cook for 25 to 35 minutes, or until tender. Drain and set aside.
  6. During the preparation of the yuca, prepare the pork rind
  7. Pour a large volume of vegetable oil in a skillet and heat over medium heat.
  8. When the oil is hot, fry the pork rind on both sides until all pieces are golden brown.
  9. 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.
  10. Preparation of the chimol sauce
  11. Add the tomatoes, onion, hot pepper, and cilantro in a large bowl. Season with salt and pepper, and add lime juice.
  12. Mix well, taste, and adjust the seasoning if necessary.
  13. Preparation of the cabbage salad
  14. Mix the cabbage, carrots, onions and red hot pepper.
  15. Immerse them in a large amount of boiling water for 3 minutes.
  16. Drain and dry with a cloth. Let cool.
  17. Finally add the oregano and juice of the limes. Season with salt and mix well.
  18. Serve the cassava and the hot pork rind with chimol sauce and cabbage salad.