Crispy Salvadoran Yuca Frita with Tangy Curtido and Savory Chicharrón

Prepare the curtido: In a large bowl, combine shredded cabbage, white vinegar, water, dried oregano, red pepper flakes, and 1/2 teaspoon of salt. Mix well and let it sit for at least 20 minutes to allow flavors to meld and cabbage to soften.

Boil the yuca: Place the peeled and cut yuca 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 15-20 minutes, or until the yuca is tender but still firm. Drain well and let cool slightly.

Fry the yuca: Heat vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 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 place on a paper towel-lined plate to drain excess oil. Season with a pinch of salt.

Prepare the chicharrón: If your chicharrón is not already crispy, you can crisp it further by frying it in a separate pan over medium heat for 3-5 minutes, or until it reaches your desired crispness. Drain on paper towels.

Assemble the dish: Arrange the crispy yuca on a serving platter. Top generously with the prepared curtido and scatter the chicharrón pieces over the top. Serve immediately.