Yuca with pork cracklings

Name: Yuca with pork cracklings
Total time: 105 min
Cuisine: Healthy recipes
Ingredients: 400 grams de Cassava chunks thick cut; 200 grams of chopped pork cracklings; 1 splash of vegetable oil for frying; 1 pinch de Adobo with GOYA pepper; 3 peeled and chopped tomatoes; 1 chopped onion; 1 sliced hot green pepper; 3 spoons of fresh chopped cilantro; 4 spoons of lemon juice; 1 pinch of salt and pepper to taste; 0.25 shredded cabbage; 1 shredded big carrot; 1 shredded big onion; 1 chopped hot red pepper; 1 teaspoon of oregano; 2 squeezed limes; 1 pinch of salt to taste

Healthy recipes

Meat and poultry

Appetizer

Easy

105'

Enjoy a traditional dish full of flavor and texture with our Yuca with pork cracklings. Crispy pieces of pork cracklings are paired with perfectly cooked Goya yuca, creating an irresistible contrast between tender and crunchy. The dish is complemented by a fresh chimol made with tomatoes, onion, spicy green pepper, cilantro, and lime juice, adding a zesty, refreshing touch that enhances every bite. Additionally, the shredded cabbage salad with carrot, red pepper, onion, and a light lime and oregano dressing adds freshness and color, completing a balanced and delicious culinary experience. Perfect for sharing with family or enjoying as a flavorful Latin American-style lunch.

Ingredients Preparation Share

Ingredients

For the yuca and pork cracklings

400 grams of Cassava chunks thick cut
200 grams of chopped pork cracklings
1 splash of vegetable oil for frying
1 pinch of Adobo with GOYA pepper

For the chimol

3 peeled and chopped tomatoes
1 chopped onion
1 sliced hot green pepper
3 spoons of fresh chopped cilantro
4 spoons of lemon juice
1 pinch of salt and pepper to taste

For the cabbage salad

0.25 shredded cabbage
1 shredded big carrot
1 shredded big onion
1 chopped hot red pepper
1 teaspoon of oregano
2 squeezed limes
1 pinch of salt to taste

Preparation

Place the peeled and de-veined Goya yuca in a pot with water and salt. Cook for 25 to 35 minutes, until tender. Drain and set aside.
Heat a generous amount of vegetable oil and fry the pork cracklings until golden and crispy. Drain on paper towels.
For the chimol, mix the tomatoes, onion, spicy pepper, and cilantro. Season with Goya Adobo with pepper and lime juice.
For the cabbage salad, combine the cabbage, carrot, onion, and spicy pepper. Blanch everything in boiling water for 3 minutes. Drain, pat dry, and mix with oregano, lime juice, and salt.
To serve, place the hot yuca on a plate, add the cabbage salad, then the chimol, and finish with the crispy pork cracklings on top.