Yuca con Chicharrón (Cassava with Pork Crackling) is a traditional Salvadorean (from El Salvador) recipe for a classic dish of boiled cassava served fried pork skin, cabbage salad and chimol. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Cassava with Pork Crackling (Yuca con Chicharrón).
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Yuca con Chicharrón is a Salvadorian dish consisting of boiled or fried yuca accompanied by, or topped with, raw cabbage salad, chicharron, spicy tomato sauce or chimol. Chicharrón is deep fried pork skins or pork belly which are added to the dish last.
Ingredients:
500g Cassava, peeled and sliced
350g Chicharrón (pork rind)
Salt and freshly-ground black pepper, to taste
Vegetable oil
For the Chimol:
2 Tomatoes, blanched, peeled and diced
1 Onion, diced
1 hot Green chilli, thinly sliced
3 tbsp fresh coriander, finely chopped
4 tbsp Lime juice
For the Cabbage Salad:
¼ Cabbage
1 Large carrot, grated
1 Onion, thinly sliced
1 tsp dried Oregano, crumbles
2 Limes
Salt, to taste
Method:
Wash the cassava pieces thoroughly then set aside to drain.
Fill a large pan with salted water and bring to a boil over high heat. As soon as it’s boiling, add the cassava and cook for 30 to 35 minutes, until the cassava is tender.
Meanwhile, prepare the chicharron. Add the oil to a wok or frying pan. When hot add the pork skin and fry on both sides until all pieces are golden brown. Drain on kitchen paper.
Combine the tomatoes, onion, hot chilli, and coriander in a large bowl for the chimol. Season with salt and freshly-ground black pepper, then sprinkle over the lime juice.
Mix well, taste, and adjust the seasoning if necessary.
Mix together the grated cabbage, carrots, and onions. Add the oregano and juice of the limes. Season with salt and mix well to combine.
Arrange the boiled cassava on a serving plate, top with with the chicharron, cabbage salad and chimol then serve.
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