Yuca with Chicharron is a traditional dish from Zacapa and Chiquimula, also consumed in some municipalities of Izabal. It is prepared by marinating pork loin and skin with bitter orange and salt, then cooked in lard with chilies.
Yuca with Chicharron is a delicious combination of flavors and textures that you will surely love.
The contrast between the softness of the cooked yuca and the crispy chicharron perfectly complements the chirmol with tomato, onion, and cilantro.
A traditional recipe that is always well received at the table.
Yuca with Chicharron
Ingredients
10 pounds of Pork skin with loin
3 Jalapeño peppers
1 pinch of Salt
Bitter orange juice
Lard
3 pounds of Yuca
1 pound of Tomato
1 Onion
Cilantro
Preparation
Step 1 : Wash the pork loin and skin and cut into large pieces.
Step 2 : Then, marinate with bitter orange and salt.
Step 3 : In a stove, place an aluminum pot and heat the lard until it reaches temperature.
Step 4 : Add the pork skin and meat, along with the chilies.
Step 5 : Peel and cut the yuca, then cook it.
Step 6 : Near the end of cooking, add salt.
Step 7 : On the other hand, cook the tomato and mix with the corn or blend it.
Step 8 : Chop the onion and cilantro, mix everything and add salt to taste to make a chirmol.
Step 9 : Serve the chicharron with yuca and add the chirmol on the yuca before serving.
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