Yuca con Chicharrón

Step 1

Wash the cassava well and peel it.

Step 2

Cut it in half, then cut the two halves lengthwise to obtain 4 pieces for each cassava.

Step 3

Remove the core fiber from each piece and cut each piece into sticks, similar to large French fries.

Step 4

Fill a large pot with a large volume of salted water and bring to a boil over high heat.

Step 5

Add the cassava and cook for 25 to 35 minutes, or until tender. Drain and set aside.

Step 6

During the preparation of the yuca, prepare the pork rind

Step 7

Pour a large volume of vegetable oil in a skillet and heat over medium heat.

Step 8

When the oil is hot, fry the pork rind on both sides until all pieces are golden brown.

Step 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.

Step 10

Preparation of the chimol sauce

Step 11

Add the tomatoes, onion, hot pepper, and cilantro in a large bowl. Season with salt and pepper, and add lime juice.

Step 12

Mix well, taste, and adjust the seasoning if necessary.

Step 13

Preparation of the cabbage salad

Step 14

Mix the cabbage, carrots, onions and red hot pepper.

Step 15

Immerse them in a large amount of boiling water for 3 minutes.

Step 16

Drain and dry with a cloth. Let cool.

Step 17

Finally add the oregano and juice of the limes. Season with salt and mix well.

Step 18

Serve the cassava and the hot pork rind with chimol sauce and cabbage salad.