Yuca is boiled or fried before adding pork meat or other protein, with curtido (pickled cabbage salad with carrots in vinegar brine) and red sauce (tomato sauce) following to complete the dish.
How it's served
The dish is usually served on a banana leaf as a plate, and the curtido is left in jars on the tables or in front of the stalls selling this dish.
The leaf is mainly seen outside cities, while in cities people may walk around and eat yuca con chicharrón like chips in bags. Although the touch of the banana leaf, which wraps this dish, gives it a fresh and different flavor.
Although it is a street food, yuca con chicharrón is considered a main dish. Some restaurants may have it as a side menu or as a full dish.
It is considered a side dish that is commonly served with soups, tamales, or grilled meat.
The star side
Fried yuca is perhaps the most important side dish in El Salvador. Yuca is an edible root tuber, which due to its high calorie and carbohydrate content, is a staple food in the developing world.
This ingredient is of valuable importance in this recipe, for this reason if you want to prepare it at home it is necessary to know how to differentiate and choose the best yuca.
A perfectly fried yuca with crispy chicharrón is a versatile dish, a delicious and abundant accompaniment for anyone who wants to taste a traditional dish from El Salvador.
