- Cuisine Salvadoran
- Course Appetizer
- Prep 20 min
- Cook 30 min
- Serves 4
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
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What you'll need
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Fine-mesh strainer — Strain stocks and purées to a clean finish.
Instructions
- Boil the yuca sticks in salted water until fork-tender, 15-20 minutes. Drain well and pat dry.
- 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.
- 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.
- 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.
- 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.
Can I substitute coconut milk for cow's milk in the recipe?
While you can try substituting coconut milk for cow's milk, it may affect the texture and moisture content of the yuca frita. For best results, we recommend using cow's milk unless you adjust for consistency.
How long can I store the prepared Yuca Frita con Chicharrón in my fridge?
You can store the made-ahead Yuca Frita con Chicharrón in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
What's the secret to achieving crispy yuca frita without burning it?
To ensure crispy and not burnt yuca frita, preheat your oil adequately to the right temperature (around 350°F or 175°C) and cook in small batches. Avoid overcrowding the pan which can lower the oil temperature.
Why is this version of San Miguel-Style Yuca Frita con Chicharrón considered healthier than the restaurant original?
This version uses whole-food ingredients, minimally refined oils, and avoids excess fat or salt typically used in fast-food versions, providing a cleaner, more nutritious take on the classic dish.
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