Yuca con Mojo makes a perfect appetizer or side dish to any dinner party! The combination of tender sweet cassava and garlicky citrus flavored oil will have you coming back for more!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 1 pound Yuca, peeled and halved
- ½ cups Olive oil
- 8 cloves minced garlic
- 1 whole Onion, rings sliced
- ⅓ cups Naranja Agria (bitter orange)
- 1 tbsp Salt
- ½ pound Chicharrón (pork belly)
- Cilantro for garnish
Preparation
Start by peeling the skin of the yuca (cassava) and cutting it into medium-sized wedges. Place the chopped yuca (cassava) wedges in a large saucepan and add water until the wedges are completely covered. Bring to a boil and add two teaspoons of salt to the water for 5 minutes. Bring to a boil, cover the pot and let stand for 20 minutes or until the yuca (cassava) pieces are tender.
In a medium sized pan, add the chicharrónes and fry until golden brown. reserve the chicharrónes on a wire rack or a plate with paper towel. sauté the onion rings for 3 minutes then add the olive oil to the pan. Simmer the oil while adding the minced garlic, the naranja agria (bitter orange) juice and the rest of the salt. Stir continuously for five to seven minutes.
To serve, place soft yuca (cassava) wedges on a plate or bowl, remove the fibrous core from the yuca, if any, drizzle mojo garlic sauce over the yuca, and add chopped fried chicharrónes. Garnish with cilantro and salt to taste.
