Entree: Peru – Northern Coast – Majado de Yuca (Mashed cassava combined with crisp pork chicharrón and seasoned aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) yuca (cassava), peeled and cut into 2-inch (5.08 cm) pieces
- 1 lb (454 g) pork belly, cut into 1-inch (2.54 cm) cubes for chicharrón
- 1/2 cup (120 ml) vegetable oil for frying
- 2 tbsp (30 ml) butter
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1 tbsp (15 ml) aji amarillo paste or 1 fresh aji amarillo, minced
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, plus more to taste
- 1/4 cup (60 ml) lime juice (about 2 limes)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 cup (240 ml) water or as needed for boiling
- For salsa criolla (garnish):
  - 1 small red onion, thinly sliced
  - 2 tbsp (30 ml) lime juice
  - 1/4 tsp (1 g) salt
- Optional: 2 ripe plantains, peeled and sliced for frying, about 1 lb (450 g)

Show original ingredient measurements

- 2 lb (900 g) yuca (cassava), peeled and cut into 2-inch pieces
- 1 lb (454 g) pork belly, cut into 1-inch cubes for chicharrón
- 1/2 cup (120 ml) vegetable oil for frying
- 2 tbsp (30 ml) butter
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1 tbsp (15 ml) aji amarillo paste or 1 fresh aji amarillo, minced
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, plus more to taste
- 1/4 cup (60 ml) lime juice (about 2 limes)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 cup (240 ml) water or as needed for boiling
- For salsa criolla (garnish):
  - 1 small red onion, thinly sliced
  - 2 tbsp (30 ml) lime juice
  - 1/4 tsp (1 g) salt
- Optional: 2 ripe plantains, peeled and sliced for frying, about 1 lb (450 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse yuca and place in a large pot with enough water to cover; add 1 tsp (5 ml) salt and bring to a boil. Reduce heat and simmer until very tender, about 20–30 minutes. Drain and set aside.
2. While yuca cooks, heat 1/2 cup (120 ml) vegetable oil in a heavy skillet over medium-high. Fry the pork belly cubes in batches until well browned and crisp, about 8–12 minutes per batch. Transfer chicharrón to a paper towel-lined plate and reserve 2 tbsp (30 ml) of the rendered fat in the pan.
3. In the same skillet with reserved fat, add 2 tbsp (30 ml) butter and sauté the chopped onion until translucent, about 4 minutes. Add minced garlic and aji amarillo and cook 1–2 minutes until fragrant.
4. Mash the hot drained yuca in a large bowl or pot with a potato masher or fork. Add the sautéed onion mixture, 1/4 cup (60 ml) lime juice, 1 tsp (5 ml) salt, and 1 tsp (5 ml) black pepper. Stir or mash until smooth but still slightly textured; add a splash of water or a little extra butter if too dense.
5. Fold about two-thirds of the crisp chicharrón into the mashed yuca to distribute flavor and texture; reserve the remainder for garnish. Stir in chopped cilantro and adjust seasoning with salt and lime juice to taste.
6. Prepare salsa criolla by tossing thinly sliced red onion with 2 tbsp (30 ml) lime juice and 1/4 tsp (1.25 ml) salt; let sit while finishing the mains.
7. If using plantain, fry slices in 1/4 inch (0.635 cm) oil over medium heat until golden and caramelized, about 2–3 minutes per side; drain on paper towels.
8. Serve the majado hot topped with remaining chicharrón and a spoonful of salsa criolla, with fried plantains on the side if desired.

1. Rinse yuca and place in a large pot with enough water to cover; add 1 tsp salt and bring to a boil. Reduce heat and simmer until very tender, about 20–30 minutes. Drain and set aside.
2. While yuca cooks, heat 1/2 cup (120 ml) vegetable oil in a heavy skillet over medium-high. Fry the pork belly cubes in batches until well browned and crisp, about 8–12 minutes per batch. Transfer chicharrón to a paper towel-lined plate and reserve 2 tbsp (30 ml) of the rendered fat in the pan.
3. In the same skillet with reserved fat, add 2 tbsp (30 ml) butter and sauté the chopped onion until translucent, about 4 minutes. Add minced garlic and aji amarillo and cook 1–2 minutes until fragrant.
4. Mash the hot drained yuca in a large bowl or pot with a potato masher or fork. Add the sautéed onion mixture, 1/4 cup (60 ml) lime juice, 1 tsp salt, and 1 tsp black pepper. Stir or mash until smooth but still slightly textured; add a splash of water or a little extra butter if too dense.
5. Fold about two-thirds of the crisp chicharrón into the mashed yuca to distribute flavor and texture; reserve the remainder for garnish. Stir in chopped cilantro and adjust seasoning with salt and lime juice to taste.
6. Prepare salsa criolla by tossing thinly sliced red onion with 2 tbsp (30 ml) lime juice and 1/4 tsp salt; let sit while finishing the mains.
7. If using plantain, fry slices in 1/4 inch oil over medium heat until golden and caramelized, about 2–3 minutes per side; drain on paper towels.
8. Serve the majado hot topped with remaining chicharrón and a spoonful of salsa criolla, with fried plantains on the side if desired.