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.