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Yuca con Chicharrón is one of El Salvador’s most iconic dishes, blending humble ingredients with bold, satisfying flavours.
This hearty combination of tender yuca (cassava) and crispy chicharrón (fried pork) captures the essence of Salvadoran cuisine: simple, comforting, and deeply tied to the country’s traditions.
Often served at street markets and family gatherings, Yuca con Chicharrón offers a delightful contrast of textures and flavours that make it a favourite among locals and visitors alike. Whether enjoyed as a snack or a full meal, it embodies the rich culinary heritage of El Salvador.
What Is Yuca con Chicharrón?
Yuca con Chicharrón is a dish that pairs boiled or fried yuca with crunchy, seasoned pork. The yuca, known for its starchy and slightly nutty flavour, serves as a hearty base for the dish. The chicharrón, typically made from pork belly or pork skin fried to golden perfection, adds a savoury, crispy element that balances the softness of the yuca.
What truly elevates this dish, however, are the accompaniments. It’s often served with curtido, a tangy cabbage slaw similar to sauerkraut, and topped with a vibrant tomato sauce or chimol, a fresh tomato and onion salsa.
These additions bring acidity and brightness to the dish, rounding out the flavours beautifully. Yuca con Chicharrón is a street food staple in El Salvador, offering a quick, flavourful bite that’s deeply satisfying.
Ingredients and Taste
The dish starts with yuca, a starchy root vegetable that’s peeled, boiled until tender, and sometimes fried for extra texture. Yuca’s mild, slightly nutty flavour makes it the perfect canvas for the bold, savoury taste of chicharrón.
The chicharrón is traditionally prepared by frying pork belly or skin until it’s crispy on the outside yet tender inside, with a rich, salty flavour that’s utterly addictive.
To complement the richness of the yuca and pork, the dish is served with curtido, a fermented cabbage slaw flavoured with vinegar, oregano, and sometimes chili. The curtido adds a tangy, slightly spicy kick that cuts through the dish’s heavier elements.
Tomato based sauces or chimol salsa are often drizzled on top, introducing a fresh, zesty contrast that ties all the flavours together. The result is a dish that’s earthy, savoury, tangy, and delightfully balanced, a true testament to the beauty of Salvadoran cuisine.
A Taste of History
The roots of Yuca con Chicharrón trace back to El Salvador’s indigenous communities, where yuca has long been a dietary staple. Cassava was cultivated and consumed by the Pipil people, who valued it for its versatility and nutritional value.
Over time, the introduction of pork by Spanish colonizers during the colonial era brought a new dimension to the dish, leading to the pairing of yuca with chicharrón.
As the recipe evolved, Salvadorans began incorporating curtido and tomato based sauces, further enriching the dish with layers of flavour and texture.
Today, Yuca con Chicharrón is a cherished part of El Salvador’s culinary identity, celebrated at festivals, street fairs, and family meals. It’s a dish that not only reflects the country’s agricultural heritage but also its ability to blend traditional and colonial influences into something uniquely Salvadoran.
Yuca con Chicharrón (Cassava with Fried Pork) Recipe
Serves: 4 people
Ingredients:
For the Yuca:
- 2 lbs (1 kg) fresh yuca (cassava), peeled and cut into chunks
- 1 tsp salt
- Water (enough to cover yuca in a pot)
For the Chicharrón:
- 1 lb (450 g) pork belly, cut into 1-inch pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 clove garlic, minced
- 1 tbsp lime juice
- Vegetable oil for frying
For the Curtido (Optional Pickled Slaw):
- 1 cup shredded cabbage
- ½ cup grated carrot
- ¼ cup thinly sliced red onion
- 2 tbsp vinegar (white or apple cider)
- 1 tbsp lime juice
- Salt and pepper to taste
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
Directions
To begin, prepare the yuca. Peel the yuca by slicing off both ends and making a shallow cut down its length to remove the tough outer skin. Cut the peeled yuca into chunks and place them in a large pot. Cover with water, add 1 tsp salt, and bring to a boil. Cook on medium heat for 20-25 minutes until the yuca is fork tender but not falling apart. Drain and set aside.
While the yuca cooks, season the pork belly. In a mixing bowl, combine pork pieces with salt, black pepper, paprika, minced garlic, and lime juice. Toss thoroughly to ensure the pork is evenly coated. Let it marinate for at least 10 minutes to enhance the flavours.
Heat a heavy bottomed skillet or frying pan over medium heat. Add enough oil to cover the base generously. Once the oil is hot, fry the marinated pork pieces in batches, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side until golden brown and crispy. Remove and drain on paper towels.
(Optional) Prepare the curtido. In a small bowl, combine shredded cabbage, grated carrot, and sliced red onion. Drizzle with vinegar and lime juice, then season with salt and pepper. Toss well and let it sit for 10 minutes to develop its tangy flavour.
Reheat the yuca if necessary. In the same skillet used for the pork, remove excess oil, leaving about 1-2 tablespoons. Briefly sauté the cooked yuca chunks for 2-3 minutes to add a slight crispness and absorb any remaining pork flavours.
Arrange the yuca and chicharrón on a serving platter. Optionally, add a portion of curtido on the side for a refreshing contrast to the rich pork and starchy yuca.
Sprinkle chopped fresh cilantro over the dish for a pop of colour and an added layer of aroma. Place lime wedges around the platter for a final citrusy touch.
Serve Yuca con Chicharrón warm, encouraging guests to squeeze lime juice over their portions for an added burst of flavour. Pair with curtido or a favourite salsa for a complete and authentic experience. Enjoy the harmony of crisp, savoury pork and soft, hearty yuca that reflects the traditional flavours of Colombia and El Salvador.
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