For Producers
~ 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.
Jump to Recipe Print Recipe

This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.

Yuca Frita con Chicharron

Share Print
~ 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.
Servings 4

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

Method

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.

      You Might Also Like…

      Slow Cooker Soy Ginger Pulled Pork

      Slow Cooker Soy Ginger Pulled Pork

        Slow Cooker Soy Ginger Pulled Pork 2 lb boneless pork shoulder½ cup low-sodium soy sauce¼ cup rice vinegar¼ cup honey2 tbsp hoisin sauce2 tbsp sesame oil1 tbsp fresh ginger (minced)½ tbsp...

      read more
      Slow Cooker Ham + White Bean Soup

      Slow Cooker Ham + White Bean Soup

        Slow Cooker Ham + White Bean Soup 2 tsp olive oil2 cups chopped carrots2 cups chopped celery1 large yellow onion (diced)2 cloves garlic1 tsp mustard powderSalt and pepper (to taste)2 bay...

      read more
      Instant Pot Pork Loin Roast with Veggies

      Instant Pot Pork Loin Roast with Veggies

        Instant Pot Pork Loin Roast with Potatoes + Carrots 2 tbsp brown sugar1 tbsp chili powder½ tbsp ground mustard1 tsp garlic powder1 tsp saltBlack pepper (to taste)3 lb boneless centre cut pork...

      read more