Entree: Honduras – National Cuisine – Yuca con Chicharrón (Cassava with Fried Pork)

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 20 min

Cook 45 min

Additional 15 min

Total 1 hr 15 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 3-inch (8 cm) pieces
- 8 cups (2 L) water
- 1 tbsp (15 g) coarse salt, plus more to taste
- 1 lb (454 g) pork belly, skin-on, cut into 1.5-inch (4 cm) pieces
- 1 1/2 cups (360 ml) vegetable oil (or rendered pork fat) for frying
- 4 cloves (approx. 0.42 oz (12 g)) garlic, minced
- 1 small white onion, finely chopped — about 1 cup (150 g)
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground black pepper
- 1 medium red onion, thinly sliced (approx. 6 oz (170 g)) for pickled onions
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (12 g) granulated sugar
- 1 jalapeño, thinly sliced (optional)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Lime wedges for serving

Show original ingredient measurements

- 2 lb (900 g) yuca (cassava), peeled and cut into 3-inch (8 cm) pieces
- 8 cups (2 L) water
- 1 tbsp (15 g) coarse salt, plus more to taste
- 1 lb (454 g) pork belly, skin-on, cut into 1.5-inch (4 cm) pieces
- 1 1/2 cups (360 ml) vegetable oil (or rendered pork fat) for frying
- 4 cloves (approx. 12 g) garlic, minced
- 1 small white onion, finely chopped — about 1 cup (150 g)
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground black pepper
- 1 medium red onion, thinly sliced (approx. 6 oz / 170 g) for pickled onions
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (12 g) granulated sugar
- 1 jalapeño, thinly sliced (optional)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Lime wedges for serving

Instructions

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

1. Prepare the yuca: place yuca pieces in a large pot, cover with 8 cups (2 L) water and 1 tbsp (15 g) salt. Bring to a boil and simmer until very tender and a small knife passes easily through (20–30 minutes). Drain, remove and discard any fibrous core from the center of each piece, and keep warm.
2. Make quick pickled onions: combine red onion, white vinegar, lime juice, sugar, 1/4 tsp (1.5 g) salt, and jalapeño in a bowl; toss and let sit at room temperature at least 15 minutes while other components are made.
3. Prepare the pork for chicharrón: place pork belly pieces in a medium saucepan, add enough water to cover by 1 inch (2.54 cm) (about 2 cups (480 ml)), add 1/2 tsp (2.5 g) salt, and bring to a simmer. Cook gently until the pork is tender and much of the liquid has evaporated and the fat begins to render (20–30 minutes). If the pork is not frying in its own fat once the water is gone, add vegetable oil to reach about 1/4 inch (6 mm) depth.
4. Crisp the chicharrón: increase heat to medium-high and fry the pork pieces, turning occasionally, until deeply golden and crisp on all sides, about 8–12 minutes. Transfer to a paper towel-lined plate and sprinkle with a little salt while hot.
5. Finish aromatics: in a small skillet, heat 1 tbsp (15 ml) of the frying oil over medium heat; sauté minced garlic and chopped white onion until softened and fragrant, about 2–3 minutes. Stir in oregano and black pepper, cook 30 seconds, then remove from heat.
6. Assemble and serve: arrange warm yuca on a serving platter, spoon the garlic-onion mixture over the yuca, top with crisp chicharrón, and scatter pickled onions and cilantro over everything. Serve with lime wedges for squeezing over the yuca and pork.

1. Prepare the yuca: place yuca pieces in a large pot, cover with 8 cups (2 L) water and 1 tbsp (15 g) salt. Bring to a boil and simmer until very tender and a small knife passes easily through (20–30 minutes). Drain, remove and discard any fibrous core from the center of each piece, and keep warm.
2. Make quick pickled onions: combine red onion, white vinegar, lime juice, sugar, 1/4 tsp (1.5 g) salt, and jalapeño in a bowl; toss and let sit at room temperature at least 15 minutes while other components are made.
3. Prepare the pork for chicharrón: place pork belly pieces in a medium saucepan, add enough water to cover by 1 inch (about 2 cups / 480 ml), add 1/2 tsp (2.5 g) salt, and bring to a simmer. Cook gently until the pork is tender and much of the liquid has evaporated and the fat begins to render (20–30 minutes). If the pork is not frying in its own fat once the water is gone, add vegetable oil to reach about 1/4 inch (6 mm) depth.
4. Crisp the chicharrón: increase heat to medium-high and fry the pork pieces, turning occasionally, until deeply golden and crisp on all sides, about 8–12 minutes. Transfer to a paper towel-lined plate and sprinkle with a little salt while hot.
5. Finish aromatics: in a small skillet, heat 1 tbsp (15 ml) of the frying oil over medium heat; sauté minced garlic and chopped white onion until softened and fragrant, about 2–3 minutes. Stir in oregano and black pepper, cook 30 seconds, then remove from heat.
6. Assemble and serve: arrange warm yuca on a serving platter, spoon the garlic-onion mixture over the yuca, top with crisp chicharrón, and scatter pickled onions and cilantro over everything. Serve with lime wedges for squeezing over the yuca and pork.