Yuca Frita con Chicharron

~ Alberta Pork Staff Feature Recipe by Jose Rivera ~

Yuca Frita con Chicharrón (Yuca Fries with Pork Belly) is a beloved dish from El Salvador, often found at street markets, family gatherings, and celebrations. Crispy yuca paired with savoury pork belly, curtido (pickled cabbage slaw), and salsa creates a comforting, flavourful combination that reflects Salvadoran tradition.

For my family, this dish has always been more than food—it’s a connection to our roots. Growing up in Edmonton, my mom kept these recipes alive, sharing the flavours of her childhood with us and passing down techniques through the generations.

Now, it’s my turn to carry that tradition forward. I hope you’ll try this recipe and enjoy a little taste of El Salvador in your own kitchen.

Ingredients

Warm Salsa

Salsa can be made ahead of time and warmed back up when read to be used for this dish.

• 2 Tbsp of cooking oil
• 1 Tbsp butter
• 1 medium red onion sliced
• 2 medium green bell pepper deseeded and sliced
• 1 tsp dried oregano
• 1 tsp dried bay leaf
• 1 tsp garlic power
• 2 tsp of chicken bouillon
• 28 oz can of diced tomatoes
• ½ cup water
• Salt and pepper to taste

Yuca Frita (Yuca Fries)

Frozen peeled cassava root pieces, also know as Yuca, can found at local Latin and Caribbean markets or at Walmart in the international freezer aisle. Do not reuse the water cassava root is boiled in, discard after cooking.

• 8 cups of water for boiling
• 3.5 lbs frozen peeled cassava root pieces slightly thawed
• Canola or corn oil for deep frying enough to fill a tall pot 3″ deep
• Salt to taste

Air Fryer Chicharron (Pork Belly)

• 3 lbs pork belly in one piece
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp chili powder
• 2 tsp salt
• 2 tsp black pepper

Preparation

Warm Salsa

1. Add oil and butter to a large saute pan with a lid on medium high heat. Once oil has heated up and butter has malted add the onions and the bell peppers.
2. Sauté the onions and the bell peppers, turning the mixture in the pan occasionally for 5 minutes or until the onions start to become slightly translucent around the edges.
3. Add the dried oregano, dried bay leaf, garlic power, and chicken bouillon. Continue sautéing the mixture for 1 to 2 minutes. Turning the mixture in the pan to distribute and to slightly toast the spices.
4. Drop the heat to medium. Add the can of diced tomatoes and the water to the mixture and stir to evenly incorporate the liquids.
5. Add salt and black pepper to taste. Cover the pan and let salsa sinner for around 10 mins, stirring halfway.
6. Salsa can cook longer depending on preferred thickness.

Yuca Frita (Yuca Fries)

1. On medium high heat bring water to a rolling boil. Once water is boiling add the Yuca to water and drop heat to medium. Ensure the pieces are fully submerged in water, adding more water if needed.
2. The Yuca is cooked when it is just fork tender. Cooking time may vary, usually around 15 to 25 minutes depending on piece size. Try not to over cook as the Yuca will become mush.
3. Once cooked remove the Yuca from the water and place on a plate to cool to room or hand handling temperature.
4. Fill a tall pot with enough oil to a depth of 3″. Preheat oil to 360°F.
5. Take the cooked Yuca pieces, usually cylindrical in shape, and cut down the middle. Remove the fibrous woody core strand from all pieces. Cut pieces into thick rectangular wedges, similar to thick cut french fries or potato wedges.
6. In 3 to 4 batches fry the wedges in oil, turning occasionally if stove top deep frying. Fry for 8 to 10 mins or until golden brown, maintaining oil at around 360°F is ideal.
7. Remove Yuca fries from oil and place onto a plate lined with paper towel or a wire rack. Sprinkle with salt to taste while hot.

Air Fryer Chicharron (Pork Belly)

Depending on air fryer model size the pork belly may have to be cooked in batches. Cooking pork belly will release grease. Use drip tray or cook the pork belly in an air fryer liner to contain the grease.

1. Combine the garlic powder, onion powder, chili powder, salt, and black pepper in a small dish to make a spice mix.
2. Pat pork belly dry with paper towel on all sides. Cut into 1 inch thick slices.
3. Place slices in a large bowl and sprinkle spice mix. Massage with hands to ensure even coverage. Set pork belly aside to rest for 30 minutes.
4. Preheat air fryer to 350°F. Place pork belly slices into air fryer and cook for 10 minutes. Flip the slices and remove excess grease. Cook for another 10 minutes.
5. Continue cooking, flipping every 10 minutes, until a minimum internal temperature of 150 to 160°F is reached. Remove from air frying, blotting with paper towels to absorb excess grease.
6. Increase the temperature of air fryer to 450°F. Place pork belly slices back into air fryer. Flip every 3 to 5 minutes until there is a nice brown crust on the pork belly. Remove slices and place on wire rack for 5 minutes to rest, then cut into bite size pieces.
7. Dish Assembly: On a plate or a low bowl make a bed of Yuca Frita. Ladle the warm salsa overtop and add as many of the Chicharron as desired. Take a good helping of your favourite sauerkraut on the side or garnish the top of the dish. Enjoy!