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Yuca con Chicharrón is a traditional Latin American dish that combines crispy pork belly with tender yuca (cassava) roots. This flavorful and satisfying dish is perfect for any occasion, offering a delightful blend of textures and tastes. Follow this simple recipe to bring a taste of Latin American cuisine to your home.

Ingredients:

For the Yuca:

2 lbs (0.91 kg) yuca (cassava), peeled and cut into chunks

1 teaspoon (0.005 lb or 0.002 kg) salt

Water for boiling

For the Chicharrón:

2 lbs (0.91 kg) pork belly, cut into bite-sized pieces

1 teaspoon (0.005 lb or 0.002 kg) salt

1 teaspoon (0.005 lb or 0.002 kg) black pepper

1 teaspoon (0.005 lb or 0.002 kg) garlic powder

1 teaspoon (0.005 lb or 0.002 kg) paprika

Vegetable oil for frying

For Serving:

1 red onion, thinly sliced

2 limes, cut into wedges

Fresh cilantro for garnish

Instructions:

Prepare the Yuca:

Bring a large pot of salted water to a boil. Add the yuca chunks and cook until they are tender, about 20-25 minutes. Drain and set aside.

Prepare the Chicharrón:

Season the pork belly pieces with salt, black pepper, garlic powder, and paprika. Mix well to ensure the seasoning is evenly distributed. Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned pork belly pieces and fry until they are crispy and golden brown, about 10-15 minutes. Use a slotted spoon to transfer the chicharrón to a paper towel-lined plate to drain any excess oil.

Combine and Serve:

Arrange the cooked yuca on a serving platter. Top with the crispy chicharrón. Garnish with thinly sliced red onion, lime wedges, and fresh cilantro. Serve immediately while hot.

Yuca con Chicharrón is a delicious and hearty dish that combines the starchy goodness of yuca with the savory crunch of pork belly. This recipe is sure to become a favorite, perfect for family gatherings or special occasions. Enjoy the authentic flavors of Latin America in your own kitchen!