Quirky Foodster
  1. Back

Appetizers

Yuca Frita con Chicharrón

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 1kg yuca (cassava), peeled and cut into chunks
  • 1 tsp salt, plus more for the cooking water
  • 500ml (2 cups) vegetable oil, for frying
  • 300g pork belly or pork skin, cut into chunks for chicharrón
  • 1 cup curtido (pickled cabbage slaw), for serving
  • 1/2 cup tomato salsa (salsa roja), for serving
  • Lime wedges, to serve

Method

  1. Boil the yuca chunks in salted water for 20-25 minutes until fork-tender. Drain well and pat dry.
  2. Meanwhile, render the pork in a pan over medium heat for 25-30 minutes until deeply golden and crisp, stirring occasionally.
  3. Remove the chicharrón and drain on paper towels, reserving a little of the rendered fat.
  4. Heat the vegetable oil to 180°C (350°F) and fry the boiled yuca chunks for 4-5 minutes until golden and crisp on the outside.
  5. Drain the yuca and season with salt.
  6. Arrange the fried yuca and chicharrón together on a platter.
  7. Serve with curtido, salsa roja and lime wedges on the side.

Introduction:

Crisp fried cassava paired with crunchy pork rinds and tangy curtido is one of El Salvador's most-loved shared plates, commonly ordered as a starter to enjoy with drinks before the main meal arrives..

Cultural Background:

Crisp fried cassava paired with crunchy pork rinds and tangy curtido is one of El Salvador's most-loved shared plates, commonly ordered as a starter to enjoy with drinks before the main meal arrives.

Tips:

Boiling the yuca until fully tender before frying is essential — undercooked yuca stays starchy and hard in the centre.

Variations:

A lighter version simply boils the yuca and skips the frying step. Some serve it with grilled or fried pescado (fish) instead of pork.

Storage:

Chicharrón keeps in an airtight container for 3 days; fried yuca is best eaten fresh.

Reheating:

Recrisp yuca and chicharrón in a hot oven or air fryer for 5-8 minutes; avoid the microwave, which turns them soft.

Nutrition:

Approx. 460 kcal, 18g protein, 28g fat, 38g carbohydrates, 3g fibre per serving.

FAQs:

Q: Can I bake the yuca instead of frying?
A: Yes — toss the boiled yuca in oil and bake at 220°C (425°F) for 25 minutes, turning once, for a lighter result.

Q: What is curtido?
A: A quick-pickled cabbage, carrot and onion slaw seasoned with vinegar and oregano — it's the standard accompaniment to many Salvadoran dishes.

© Arscale 2026