Yuca Con Chicharrón

Ingredients

• 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
• 1 medium red onion – thinly sliced
• 1 medium jalapeño – thinly sliced
• 0.5 cups white vinegar
• 1 teaspoons granulated sugar
• 1 pounds roma tomatoes – chopped (for salsa)
• 0.5 cups white onion – chopped (for salsa)
• 0.5 medium green bell pepper – chopped (for salsa)
• 2 cloves garlic – minced (for salsa)
• 0.25 cups cilantro – chopped (for salsa)
• 0.5 teaspoons ground cumin
• 0.5 teaspoons dried oregano
• 2 medium roma tomatoes – diced (for chismol)
• 0.5 cups white onion – finely chopped (for chismol)
• 0.5 medium green bell pepper – finely diced (for chismol)
• 0.5 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.