Crispy Pork Belly Recipe - Yuca con Chicharrón | CulinaryCreationss

Ingredients

• Yuca (Cassava): 2-3 pounds fresh yuca root, peeled and cut into large chunks (about 3-4 inches long). Look for firm yuca without soft spots or discoloration. Avoid any that look dry or shriveled.
• Salt: 1-2 tablespoons, divided (for yuca and pork).
• Black Pepper: 1 teaspoon, for pork.
• Vegetable Oil or Lard: 4-6 cups, for frying (enough to submerge pork belly).
• Chimol (Fresh Salsa) Ingredients:
• Tomatoes: 2 medium-sized, ripe, diced finely.
• White Onion: 1/2 medium, diced finely.
• Cilantro: 1/4 cup, fresh, chopped.
• Hot Pepper (optional): 1/2 jalapeño or serrano, finely minced (remove seeds for less heat).
• Lime: Juice of 1-2 fresh limes.
• Salt: To taste.
• Curtido (Cabbage Salad) Ingredients:
• Green Cabbage: 1/2 small head (about 3-4 cups), thinly shredded.
• Carrot: 1 medium, grated.
• White Onion: 1/4 medium, thinly sliced.
• Dried Oregano: 1 teaspoon.
• Apple Cider Vinegar: 1/2 cup.
• Water: 1/4 cup.
• Salt: 1/2 teaspoon, or to taste.