Salvadoran Yuca Frita con Chicharrón (Fried Yuca with Pork Cracklings)

Boil the yuca: Place peeled yuca in a large pot with 1 tablespoon of salt. Cover with water and bring to a boil over high heat. Reduce heat to medium and cook for 15-20 minutes, or until tender but not mushy. Drain and set aside to cool slightly.

Prepare the chicharrón: In a heavy-bottomed pot or Dutch oven, cook the pork belly cubes over medium-high heat for 20-25 minutes, stirring occasionally, until golden brown and crispy. Remove the chicharrón with a slotted spoon and drain on paper towels. Reserve the rendered pork fat.

Fry the yuca: Heat 4 cups of vegetable oil (or a combination of vegetable oil and rendered pork fat) in a deep pot or Dutch oven to 350°F/175°C. Fry the boiled yuca in batches 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 curtido: In a medium bowl, combine the shredded cabbage, 1/2 cup white vinegar, 1/4 cup water, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes (if using). Mix well and let it sit for at least 10 minutes to allow flavors to meld.

Prepare the salsa roja: In a small saucepan, heat 1 tablespoon of the reserved pork fat or vegetable oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute more. Stir in the diced tomatoes and 1/2 teaspoon salt. Bring to a simmer and cook for 5-7 minutes, or until slightly thickened.

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