Yuca con Chicharrón

Chef Carlos Espinal’s yuca con chicharrón for Buen Provecho combines boiled yuca, sour-orange-marinated fried pork, a cabbage pickle and a cooked tomato sauce. The publisher describes the dish as popular in Honduras.

The supplied paraffin-treated yuca is peeled well and cut into medium pieces. It boils in a pot at medium heat for eight minutes or until completely soft, then is lifted out and kept covered.

The pork is seasoned and marinated for ten minutes with the sour orange and its supplied zest and juice. It is lifted out and dried well. A pot is preheated with enough generic oil, and the chicharrones fry until golden and crisp. They drain on absorbent paper and receive salt and pepper to taste.

For the salad, the red onion and cabbage are cut in fine julienne and the cucumber finely chopped. They are mixed with cumin, white vinegar, native azafrán árabe, salt and pepper and set aside. For the sauce, tomato, green chile, white onion, tomato paste, cumin, supplied chicken broth, garlic and cilantro ancho are mixed in a small pot, cooked over high heat, seasoned and blended.

Yuca goes onto a plate with a little of the sauce. The chicharrones and pickle go on top, followed by a little more of the same sauce.