Yuca Con Chicharrón
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 2 pounds pork belly (skin-on) – cut into 1.5-inch pieces
- 4 cloves garlic – crushed
- 2 leaves bay
- 2 teaspoons kosher salt – divided
- 10 cups water – divided
- 3 tablespoons vegetable oil – divided
- 3 pounds yuca (cassava) – peeled and cut into large chunks (~2.5 large cassavas)
- 1 medium red onion – thinly sliced
- 1 medium jalapeño – thinly sliced
- 1/2 cups white vinegar
- 1 teaspoons granulated sugar
- 1 pounds roma tomatoes – chopped (for salsa) (~7.5 medium roma tomatos)
- 1/2 cups white onion – chopped (for salsa) (~0.5 medium white onions)
- 1/2 medium green bell pepper – chopped (for salsa)
- 2 cloves garlic – minced (for salsa)
- 1/4 cups cilantro – chopped (for salsa)
- 1/2 teaspoons ground cumin
- 1/2 teaspoons dried oregano
- 2 medium roma tomatoes – diced (for chismol)
- 1/2 cups white onion – finely chopped (for chismol) (~0.5 medium white onions)
- 1/2 medium green bell pepper – finely diced (for chismol)
- 1/2 cups cilantro – chopped (for chismol)
- 2 medium lime – juiced
- lime – cut into wedges (for serving)
Instructions
1. Make the pickled onions: In a small saucepan, bring 0.5 cup water, 0.5 cup white vinegar, and 1 teaspoon sugar to a simmer, 2–3 minutes. Add a generous pinch of kosher salt, then pour the hot mixture over the thinly sliced red onion and jalapeño in a heatproof bowl. Press to submerge and let sit at least 30 minutes.
2. Start the salsa roja base: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add 1 pound chopped tomatoes, 0.5 cup chopped white onion, 0.5 medium chopped green bell pepper, 2 minced garlic cloves, and 0.25 cup chopped cilantro; cook, stirring, until the vegetables soften and release juices, 5–6 minutes.
3. Season and simmer the salsa: Stir in 0.5 teaspoon ground cumin and 0.5 teaspoon dried oregano. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and spoonable, 10–12 minutes. Taste and adjust seasoning as needed. Keep warm on low.
4. Begin the chicharrón: Put the pork belly pieces in a wide heavy pot in a single layer. Add the 4 crushed garlic cloves, 2 bay leaves, 1 teaspoon kosher salt, 3 cups water, and 2 tablespoons vegetable oil.
5. Simmer to render: Bring to a gentle boil over medium heat, then cover partially and simmer until the water mostly evaporates and fat renders, 35–45 minutes, stirring once or twice.
6. Crisp the pork: When the liquid has cooked off and the pork is sizzling in its own fat, raise heat to medium-high and fry, turning occasionally, until the skin is blistered and deep golden and the meat is crisp at the edges, 10–15 minutes. Transfer chicharrón to a rack or paper towels to drain.
7. Cook the yuca: In a large pot, add the yuca and 6 cups water. Add 1 teaspoon kosher salt and bring to a boil. Reduce to a lively simmer and cook until the pieces are just tender at the edges and a knife meets only slight resistance at the core, 20–25 minutes.
8. Drain and core the yuca: Drain well, let cool 2–3 minutes, then split thick pieces and remove any woody core from the center.
9. Optional crisping: In a large skillet, heat 2–3 tablespoons of the rendered pork fat over medium-high. Add the boiled yuca and fry, turning once, until lightly golden on the edges, 4–6 minutes total. Transfer to a platter.
10. Make the chismol: In a bowl, combine 2 diced tomatoes, 0.5 cup finely chopped white onion, 0.5 medium finely diced green bell pepper, and 0.5 cup chopped cilantro. Add the juice of 2 limes and a pinch of kosher salt; toss and let stand 5 minutes.
11. Rewarm components if needed: Keep the salsa warm over low heat; briefly rewarm the chicharrón in its pan until sizzling, 1–2 minutes.
12. Assemble and serve: Arrange yuca on plates, top with chicharrón, spoon over warm salsa roja, add chismol, and finish with pickled onions. Serve with lime wedges.
13. Doneness cues: The chicharrón is ready when the skin is puffed and crisp and the meat is deep golden. The yuca is ready when just tender but not falling apart; avoid overcooking to keep shapes intact.
Yuca con Chicharrón is a beloved Honduran street-and-home dish that balances rich, crispy pork with creamy, gently sweet yuca. The plate is brightened with fresh chismol (a tomato-onion-cilantro relish), tangy pickled onions, and a savory salsa roja, giving every bite a mix of crunch, tenderness, acidity, and warmth. Its appeal lies in that contrast: crackling chicharrón and silky cassava, lifted by citrus and herbs, with a sauce that ties it together.
Rooted across Central America but especially associated with Honduras, the dish reflects local tastes for pork cookery and starchy tubers. Vendors and home cooks have long simmered pork belly before frying to achieve the signature blistered skin, serving it over boiled or lightly fried yuca. Over time, customary accompaniments like chismol, encurtido de cebolla, and tomato-based salsa became standard garnishes, each adding a regional accent while preserving the core identity of pork plus cassava.