Yuca con Chicharrón Hondureño

Step by stepInstructions

1. Boil the yuca in salted water with a couple of garlic cloves until tender but not mushy, about twenty-five minutes, then drain and keep warm
2. Meanwhile, simmer the pork belly chunks in water with the remaining garlic and a pinch of salt for thirty minutes until just tender, then drain and pat very dry
3. Toss the cabbage with the vinegar, salt, and grated carrot to make the curtido, and set aside
4. Make the chismol by dicing the tomatoes and onion and mixing with the culantro, lime juice, and salt
5. Heat a generous layer of oil in a heavy skillet and fry the pork chunks skin-side down until the skin blisters and crisps into golden chicharrón, turning to brown all sides, about fifteen minutes
6. Drain the chicharrón on paper towels and season with a pinch of salt
7. Plate the warm yuca, pile the chicharrón on top, and serve with the curtido, chismol, lime wedges, and warm tortillas