Salvadoran Yuca con Chicharrón: A Classic with Curtido and Salsa Roja

Prepare the Curtido: In a large bowl, combine shredded cabbage, grated carrots, and sliced white onion. In a separate small bowl, whisk together apple cider vinegar, dried oregano, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables, mix well, and let it marinate for at least 30 minutes, or longer for best flavor.

Cook the Yuca: Place the peeled yuca pieces in a large pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the yuca is tender but still firm. Drain well and let cool slightly.

Prepare the Chicharrón: While the yuca cooks, place the pork belly cubes in a heavy-bottomed pot or Dutch oven. Add 1/2 cup of water and 1/2 teaspoon of salt. Cook over medium-high heat until the water evaporates, about 10-15 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the pork fat renders and the cubes are golden brown and crispy, about 20-25 minutes. Remove the chicharrón with a slotted spoon and drain on paper towels.

Fry the Yuca: Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully add the boiled yuca in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

Make the Salsa Roja: In a blender, combine chopped Roma tomatoes, chopped white onion, minced garlic, and 1/2 teaspoon salt. Blend until smooth. Pour the salsa into a small saucepan and simmer over medium-low heat for 5-7 minutes, or until slightly thickened. Stir in fresh cilantro.

Assemble and Serve: Arrange the crispy yuca on a serving platter. Top with the golden chicharrón. Serve immediately with generous portions of the tangy curtido and a side of fresh salsa roja.