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Yuca Frita con Chicharrón

Name: Yuca Frita con Chicharrón
Total time: 60 min
Yield: Serves 4
Cuisine: El Salvador
Ingredients: 500g (frozen is fine) Cassava; 200g Pork belly; To taste Oil for frying; 1 tsp Salt; 2 Tomato; 1/4 Onion; 1 clove Garlic; 1/8 Cabbage; 2 tbsp Vinegar; A pinch Oregano

Snack

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Boiled and fried cassava topped with crispy pork, curtido, and tomato sauce — Salvadoran street food.

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📖 The Story Behind This Dish

Yuca frita is a popular snack at Salvadoran stalls and markets: cassava (yuca) is boiled and then fried until crisp outside and fluffy inside. It's piled with crispy fried pork (chicharrón) or pepeshca (fried small fish), curtido, and tomato sauce.

🌆 Where it's eaten: At a stall in a Salvadoran town square, fresh fried cassava is heaped on paper plates and drenched with cabbage pickle and red sauce.

🥕 Ingredients (serves 4)

Cassava 500g (frozen is fine)
Pork belly 200g
Oil for frying To taste
Salt 1 tsp
Tomato 2
Onion 1/4
Garlic 1 clove
Cabbage 1/8
Vinegar 2 tbsp
Oregano A pinch

👩‍🍳 Instructions

Peel the cassava, boil in salted water for 20 minutes until soft, remove the core, and drain.
Cut the pork belly into bite-size pieces, salt, and fry slowly on low until crisp.
Simmer the tomato, onion, and garlic, blend, and season with salt for the sauce.
Fry the cassava in 180°C oil until crisp outside.
Plate and top with the pork, shredded cabbage dressed with vinegar and oregano, and tomato sauce.

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