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ToggleYuca 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.
Want to dive deeper into Salvadoran Cuisine? Don’t miss our post on 26 Traditional Salvadoran Foods to Try
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.
How to Make Yuca con Chicharrón (Cassava with Fried Pork)
Yuca con Chicharrón is a beloved Salvadoran street and home dish, combining tender boiled cassava with crispy seasoned pork and curtido, a tangy cabbage slaw. The balance of textures and flavours creates a comforting and vibrant meal. See the recipe card at the bottom for printable directions
Ingredients
For the Chicharrón
- 700 g pork belly or pork shoulder, cut into bite-sized pieces
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 lime, juiced
- 1 cup water
For the Yuca
- 1 kg fresh or frozen yuca (cassava), peeled and cut into chunks
- 1 tsp salt
- Water, to cover
For the Curtido (Cabbage Slaw)
- 2 cups finely shredded cabbage
- 1 small carrot, grated
- ½ small white onion, thinly sliced
- ½ cup white vinegar
- ½ cup hot water
- ½ tsp salt
- ½ tsp dried oregano
For Serving
- Lime wedges
- Fresh coriander leaves (optional)
Cooking Instructions
Step 1: Prepare the pork
In a large bowl, combine the pork pieces with garlic, salt, pepper, cumin, and lime juice. Mix well to coat evenly. Let the pork marinate for 20 minutes at room temperature to deepen the flavour.
Step 2: Cook the chicharrón
Place the marinated pork in a deep pan with the cup of water. Cover and cook over medium heat until the water evaporates, about 25 minutes. As the water reduces, the pork will begin to render its own fat.
Step 3: Fry until crisp
Once the liquid is gone, allow the pork to fry in its fat until golden and crisp on all sides. Stir occasionally for even browning. Remove and drain on kitchen paper. Keep warm while preparing the yuca.
Step 4: Prepare the yuca
Peel the cassava completely, removing the thick brown and pink layers. Cut into even chunks. If using frozen yuca, thaw before cooking. Place in a large pot and cover with salted water.
Step 5: Boil the yuca
Bring to a gentle boil and cook for 20–25 minutes, or until the yuca is tender when pierced with a fork. Drain carefully and remove the fibrous core from the centre of each piece. Keep warm.
Step 6: Make the curtido
In a mixing bowl, combine cabbage, carrot, and onion. Mix vinegar, hot water, salt, and oregano separately, then pour over the vegetables. Toss well and leave to sit for at least 30 minutes for the flavours to develop.
Step 7: Assemble the dish
Arrange the warm yuca pieces on a serving platter. Place the crispy chicharrón on top and spoon over a generous helping of curtido.
Step 8: Garnish and serve
Finish with lime wedges on the side and a sprinkle of coriander if desired. Serve immediately while the pork is still crisp and the yuca tender.
Variations and Substitutions
- Yuca substitute: If fresh cassava is unavailable, frozen yuca works well and saves preparation time.
- Meat options: Use pork ribs or pork shoulder if pork belly is too fatty.
- Curtido vinegar: Apple cider vinegar can replace white vinegar for a milder flavour.
- Vegetarian option: Replace pork with fried plantains or grilled tofu for a lighter version.
Cooking Tips for Perfect Yuca con Chicharrón
- Ensure the pork is fully dry before frying to achieve crispness.
- Do not overboil the yuca or it will turn mushy; check tenderness frequently.
- Allow curtido to rest at least 30 minutes to mellow its acidity.
- Serve the dish fresh, as reheating will soften the chicharrón’s crisp texture.
Salvadoran Yuca con Chicharrón (Cassava with Fried Pork)
Equipment
- Large pot (for boiling yuca)
- Knife and cutting board
- Mixing bowl
- Frying pan or skillet
- Slotted spoon or tongs
- Paper towels (for draining)
Ingredients
For the Chicharrón
- 700 g pork belly or pork shoulder cut into bite-sized pieces
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 lime juiced
- 1 cup water
For the Yuca
- 1 kg fresh or frozen yuca cassava, peeled and cut into chunks
- 1 tsp salt
- Water to cover
For the Curtido (Cabbage Slaw)
- 2 cups finely shredded cabbage
- 1 small carrot grated
- ½ small white onion thinly sliced
- ½ cup white vinegar
- ½ cup hot water
- ½ tsp salt
- ½ tsp dried oregano
For Serving
- Lime wedges
- Fresh coriander leaves optional
Instructions
- In a large bowl, combine the pork pieces with garlic, salt, pepper, cumin, and lime juice. Mix well to coat evenly. Let the pork marinate for 20 minutes at room temperature to deepen the flavour.
- Place the marinated pork in a deep pan with the cup of water. Cover and cook over medium heat until the water evaporates, about 25 minutes. As the water reduces, the pork will begin to render its own fat.
- Once the liquid is gone, allow the pork to fry in its fat until golden and crisp on all sides. Stir occasionally for even browning. Remove and drain on kitchen paper. Keep warm while preparing the yuca.
- Peel the cassava completely, removing the thick brown and pink layers. Cut into even chunks. If using frozen yuca, thaw before cooking. Place in a large pot and cover with salted water.
- Bring to a gentle boil and cook for 20–25 minutes, or until the yuca is tender when pierced with a fork. Drain carefully and remove the fibrous core from the centre of each piece. Keep warm.
- In a mixing bowl, combine cabbage, carrot, and onion. Mix vinegar, hot water, salt, and oregano separately, then pour over the vegetables. Toss well and leave to sit for at least 30 minutes for the flavours to develop.
- Arrange the warm yuca pieces on a serving platter. Place the crispy chicharrón on top and spoon over a generous helping of curtido.
- Finish with lime wedges on the side and a sprinkle of coriander if desired. Serve immediately while the pork is still crisp and the yuca tender.