It is a delicious gastronomic choice common in El Salvador and throughout Central America. It is an excellent dish to enjoy on special occasions during weekends in the company of family.
Yuca con chicharrón from Salvador is a frequent dish in Salvadoran and Central American gastronomy. This dish represents a tradition deeply rooted in the country's culinary culture, being an excellent and delicious dish for weekend family occasions. The combination of yuca and chicharrón in this recipe evokes flavors and textures that fill the palate with satisfaction.
Don't hesitate to prepare this exquisite recipe together, we assure you that you will love it!
Before you begin, we recommend as an alternative the delicious recipe from Lomo relleno on a friendly site.
Yuca con chicharrón
Ingredients
½ pound of Yuca
1 pound of Pork meat
Garlic
¼ pound of Cabbage
1 Carrot
1 Green chili
Preparation
Step 1 : The recipe starts by peeling the yuca and cutting it into large pieces.
Step 2 : Then, place a pot on the stove with enough water to boil the yuca, along with one or two garlic heads.
Step 3 : Once the yuca is ready and soft, remove it from the heat and let it rest.
Step 4 : To fry the yuca, it is necessary to cut it into smaller and elongated pieces, and then place it in a skillet with plenty of hot oil.
Step 5 : As for the meat, it should be cut into small, square pieces.
Step 6 : Place a saucepan over medium heat and add the meat pieces without adding anything else.
Step 7 : It is important to constantly stir the meat to prevent it from sticking.
Step 8 : Over time, the meat will start to release its water and then the fat.
Step 9 : Continue moving the meat until it acquires a uniform golden color and is slightly tough.
Step 10 : Once the chicharrones are golden and ready, they are ready to enjoy.
Step 11 : Bon appétit!
If you liked this recipe, you’ll surely love the dishes at Amarillo a la monseñor or Pollo escabechado from our recipe collections.
