Yuca frita con chicharron

 

Next up on the menu is yuca frita con chicharron which for me personally I only like the chicharron but my parents like it, and my aunts, uncle, family friend so I would recommend it. typically we eat this as a snack during a carne asada, a road trip, or at a party. 

Unveiling the ingredients 

First things first, let’s get acquainted with the stars of our dish:

-Yuca (Cassava): This starchy root vegetable forms the crispy base of our recipe.

- Chicharrón: The crispy, deep-fried pork skin that adds a delightful crunch and a burst of flavor.

- Garlic: A touch of garlic enhances the taste of both yuca and chicharrón.

-Salt and Pepper: Essential seasonings that elevate the flavors to perfection.

- Lime: A splash of lime juice adds a refreshing zing to our dish.

The art of preparation 

Step 1 Preparing the Yuca:

   - Peel the yuca and cut it into thick strips.

   - Boil the yuca until tender but not mushy. Drain and let it cool.

   - Flatten the yuca strips slightly using a fork or the back of a knife to create a textured surface.

 

Step 2 Preparing the Chicharrón:

   - Season the pork skin with salt, pepper, and minced garlic.

   - Deep fry until golden and crispy. Drain excess oil on paper towels.

 

Step 3 Bringing It All Together:

   - Heat oil in a pan and fry the yuca strips until golden brown and crispy.

   - Toss the chicharrón with the fried yuca for a delightful combination of textures.

   - Squeeze fresh lime juice over the top for a citrusy finish.

Voila, you have a very delicious snack to munch on. I suggest that you eat the yuca frita con chicharron with curtido since that's what you normally eat it with. I'll most likely talk about how to make curtido in the next vlog because it is a very important side for some Salvadoran dishes