Indulge in the savory flavors of Honduras with our traditional Yuca con Chicharrón recipe. This beloved Central American dish combines tender cassava (yuca) with crispy fried pork belly (chicharrón), creating a mouthwatering fusion of textures and tastes. Our recipe stays true to the essence of Honduran cuisine, where each bite delivers a burst of authentic flavors. Perfect for gatherings or a cozy night in, our Yuca con Chicharrón will transport you to the vibrant streets of Honduras with every delicious bite.

Ingredients:

For the Yuca (Cassava):

• 1 large yuca (cassava) root, peeled and cut into chunks
• Water for boiling
• Salt to taste

For the Chicharrón (Crispy Pork Belly):

• 1 lb pork belly, skin-on, cut into small pieces
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

Prepare the Yuca:

1- Peel the yuca root and cut it into chunks.

2- Place the yuca chunks in a large pot and cover with water.

3- Add salt to the water.

4- Bring the water to a boil over medium-high heat.

5- Reduce the heat to medium-low and let the yuca simmer for about 20-25 minutes, or until tender.

6- Drain the yuca and set aside.

Prepare the Chicharrón:

1- In a bowl, combine the minced garlic, dried oregano, salt, and pepper.

2- Rub the mixture all over the pieces of pork belly, ensuring they are evenly coated.

3- Heat vegetable oil in a deep frying pan or skillet over medium-high heat.

4- Carefully add the seasoned pork belly pieces to the hot oil, making sure not to overcrowd the pan.

5- Fry the pork belly until it is golden brown and crispy, about 8-10 minutes, flipping occasionally to ensure even cooking.

6- Once crispy and golden, remove the pork belly from the oil and place it on a paper towel-lined plate to drain excess oil.

Serve:

1- Arrange the boiled yuca chunks on a serving platter.

2- Place the crispy pork belly pieces on top of the yuca.

3- Serve hot and enjoy the delicious combination of flavors and textures!

This authentic Honduras Yuca con Chicharrón recipe is perfect for sharing with family and friends, bringing the taste of Honduras right to your table. Enjoy!

Nutritional Values :

Yuca (Cassava):

1 large yuca root (approx. 454g) contains:

• Calories: 644
• Carbohydrates: 157g
• Fiber: 6g
• Protein: 4g
• Fat: 0.4g
• Vitamin C: 70% of the Daily Value (DV)
• Folate: 107% DV
• Potassium: 87% DV
• Magnesium: 43% DV

benefits

• High in Carbohydrates: Provides energy for daily activities and bodily functions.
• Good Source of Fiber: Aids in digestion and helps maintain bowel regularity.
• Rich in Vitamin C: Supports the immune system and promotes collagen production for healthy skin.
• High in Folate: Essential for DNA synthesis and cell division, particularly important during pregnancy.
• Contains Potassium: Helps regulate blood pressure and supports heart health.
• Provides Magnesium: Important for muscle and nerve function, as well as bone health.

Chicharrón (Crispy Pork Belly):

1 lb (454g) pork belly contains (approximate values, fried):

• Calories: 1450
• Protein: 40g
• Fat: 135g
• Saturated Fat: 49g
• Cholesterol: 220mg
• Sodium: 1000mg

benefits

• Protein: Essential for building and repairing tissues in the body, including muscles, skin, and organs.
• Fat: Serves as a concentrated source of energy and aids in the absorption of fat-soluble vitamins.
• Saturated Fat: While excessive intake should be avoided, small amounts are necessary for hormone production and cell membrane structure.
• Cholesterol: Necessary for the production of hormones, vitamin D, and bile acids, though excessive intake may contribute to heart disease.
• Sodium: Important for maintaining fluid balance, nerve function, and muscle contraction, but excessive intake may raise blood pressure in some individuals.

These values are based on typical nutritional information and may vary based on factors such as cooking methods and specific product brands. It's also important to note that the nutritional values for fried pork belly may vary depending on the amount of oil absorbed during frying.