San Miguel-Style Yuca Frita con Chicharrón

This version uses whole-food ingredients and minimally refined oils for a cleaner, more flavorful take on the classic dish.

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Ingredients

  • 2 large organic yuca roots, peeled and cut into 1-inch sticks
  • 1/4 cup organic avocado oil
  • 1/2 pound organic pork belly, trimmed and cut into 1-inch pieces
  • 1 small organic onion, finely chopped
  • 2 cloves organic garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 2 cups green cabbage, finely shredded
  • 1 organic carrot, grated
  • 1/4 cup raw apple cider vinegar
  • 1/2 teaspoon dried oregano
  • 1 lime, sliced for garnish

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
  • Small ramekins — Individual portions for dips, baked eggs, and small bites.
  • Pastry brush — Brush egg wash or oil on dough without tearing it.

Instructions

  1. Boil the yuca sticks in salted water until fork-tender, 15-20 minutes. Drain well and pat dry.
  2. Make a quick curtido: toss the cabbage, carrot, half the chopped onion, vinegar, oregano, and a pinch of salt in a bowl; set aside to marinate while you cook.
  3. Heat avocado oil in a large skillet over medium-high heat. Fry the boiled yuca until golden and crisp, 3-4 minutes per side. Transfer to a wire rack and season with sea salt.
  4. In the same skillet over medium heat, cook the pork belly until the fat renders and the pieces are deeply browned and crisp, 20-25 minutes. Add the remaining onion, garlic, and paprika for the last 2-3 minutes; season with salt.
  5. Serve the yuca topped with the chicharrón and a generous pile of curtido, with lime slices alongside.

FAQ

Is this San Miguel-Style Yuca Frita con Chicharrón gluten-free?

Yes, as long as the pork and seasonings are free from gluten-containing additives.

Can I make the yuca ahead of time?

Fry yuca in advance and reheat in a skillet with a bit of oil for crispiness.

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