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.