Yuca Frita con Chicharrón y Chimol

Before you start

• Prepare the quick curtido.

  Place the shredded cabbage, grated carrot, and thinly sliced red onion in a large colander in the sink. Pour a kettle of boiling water completely over the vegetables and let drain for 2 minutes to instantly soften the raw bite. Transfer to a bowl, add the apple cider vinegar, oregano, and 1 teaspoon of salt, then toss well and set aside.

• Make the salsa roja.

  Boil the 3 quartered tomatoes, white onion, and 1 smashed garlic clove in a small pot of water for 10 minutes until soft. Transfer to a blender with the chicken bouillon and blend until completely smooth. Pour the blended salsa through a fine-mesh sieve into a small saucepan, discard the seeds and skins, and simmer with the cooking oil over medium heat for 5 minutes until the color deepens. Keep warm.

• Mix the chimol.

  In a medium bowl, combine the 4 finely diced tomatoes, diced red onion, radishes, cilantro, and mint. Wait to add the juice of the remaining 2 limes, Worcestershire sauce, and a heavy pinch of salt until 10 minutes before serving so the acid doesn't turn the tomatoes to mush.

Ingredients

• pork belly2 lb
• water1 cup
• garlic cloves4 med
• ground cumin1/2 tsp
• limes3 med
• frozen yuca2 lb
• head of garlic1 large
• neutral oil1 qt
• Roma tomatoes7 med
• red onion1 med
• radishes5 med
• fresh cilantro1/4 cup
• fresh mint2 tbsp
• Worcestershire sauce1 tsp
• green cabbage1/2 med
• carrot1 med
• dried Mexican oregano1 tsp
• apple cider vinegar1/2 cup
• white onion1/4 med
• chicken bouillon1 tsp
• cooking oil1 tsp
• salt2 tbsp

Method

1. 01

   Render the pork belly.

   In a wide, deep skillet, combine the cubed pork belly, 1 cup of water, 3 smashed garlic cloves, cumin, the juice of 1 lime, and 1 teaspoon of salt. Bring to a boil over medium-high heat and let it boil uncovered until the water completely evaporates, which takes about 25 to 30 minutes.

2. 02

   Fry the pork in its own fat.

   As the water disappears, the pork will begin to sizzle loudly in its own rendered fat. Drop the heat slightly to medium and stir frequently, letting the pork deep-fry in this fat until deeply golden, crispy, and slightly hard on all sides. Remove with a slotted spoon to a paper towel-lined plate.

3. 03

   Boil the yuca.

   Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, the head of garlic, and the frozen yuca pieces. Boil until the yuca is completely fork-tender and the edges look fluffy, about 20 to 30 minutes.

4. 04

   Dry and core the yuca.

   Drain the yuca carefully and let it sit for 5 minutes so the steam evaporates; dry yuca equals crispy yuca and prevents vicious oil splatters in the pan. Once cool enough to handle, cut the chunks in half lengthwise and pull out the woody, stringy core from the center.

5. 05

   Fry the yuca to a golden crisp.

   Fill a deep skillet with about 1 inch of neutral oil and heat to 350°F. Carefully fry the yuca wedges in batches, turning occasionally, until they form a beautiful golden-brown crust. Drain on paper towels and salt immediately.

6. 06

   Assemble the plate.

   Layer the plate the true Salvadoran way: start with a generous bed of hot, crispy yuca frita, scatter the crispy chicharrón over the top, and mound a large helping of tangy curtido over the pork. Spoon the fresh, minty chimol over the side and drizzle everything generously with the warm salsa roja.

Notes

• The frozen yuca blessing.

  There is zero shame in using frozen yuca here. Fresh yuca shipped to the Midwest is heavily waxed to prevent rot and is frequently bruised internally. Frozen yuca is peeled and flash-frozen at peak freshness, ensuring a tender bite without the laborious prep.

• Salting the chimol.

  Salting the chimol too early draws out all the tomato juices, making your salsa soggy and sad. Add the lime and salt right before the plate hits the table.

• Banana leaf presentation.

  For the ultimate nostalgic presentation to impress your parents, buy a pack of frozen banana leaves at the local Latin market. Thaw a leaf, wipe it down, warm it slightly over a stove burner to release its oils, and plate the dish directly on it.