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Chicharrón de Puerco con Yuca

A recipe from Dominican Republic.

🇩🇴 Dominican RepubliconePotbudgetFriendlylowSodium
Chicharrón de Puerco con Yuca

Nutrition (per serving)

620Calories
35 gProtein
50 gCarbs
25 gFat
10 gSugar
1000 mgSalt

Ingredients

  • 1 cup Pork rinds
  • 1 large Yuca
  • 2 tablespoons Vegetable oil
  • 1 medium Onion
  • 3 Garlic
  • 2 tablespoons Sofrito
  • 2 tablespoons Tomato paste
  • 1 teaspoon Cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add pork rinds and cook until crispy, about 5 minutes.
  2. Remove pork rinds from skillet and set aside, then add yuca and cook until tender, about 10 minutes.
  3. Add onion and garlic to skillet and cook stirring occasionally until golden-brown, 6–8 minutes.
  4. Add sofrito, tomato paste, cumin, salt, and black pepper to skillet and cook for 1 minute, stirring constantly.
  5. Add browned pork rinds back to skillet and stir to combine with sofrito mixture, then reduce heat to low and simmer for 10 minutes.
  6. To serve, place a portion of yuca on a plate, then top with a portion of chicharrón de puerco and garnish with chopped fresh cilantro, if desired.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.