This is a universal dish that you can eat at any time and with whatever you like. Today we are going to make this Latin family favorite with yucca encebollada.
Ingredients:
1 lb of chicharrón or pancetta.
½ liter of vegetable oil
1 tablespoon of salt
2 lbs of yucca
1 red onion
1 tablespoon vinegar
Let's cook this delicacy!
Place the chicharrón over medium heat in a thick-bottomed pot (aluminum or iron) until it turns a golden color (to your liking) and the skin is crispy, this cooking would be for approximately 1 hour and a half.
While the chicharrón is cooking, place the yucca in a pot with water and salt to taste. Boil it until it becomes soft and tender, you can help yourself with a fork to know if it is cooked. For the onion, cut it as you like and place it in a container, add salt to taste and vinegar. In a small skillet over medium heat, place a teaspoon of oil and add the onion marinated in vinegar. Sauté for 3 to 5 minutes, stirring constantly. Remove from heat and set aside.
Once the chicharrón is cooked, remove from heat and place on a paper towel. Cut into small pieces of the size of your preference, serve with the boiled yucca (put the onion on top) and a few slices of lemon, and enjoy!
Truquitos Saboriza!
It is very important that the caldero has a thick bottom to avoid burning.
Let the chicharrón cool for about 10 minutes after cooking until it gets crispy.