One of the Dominican favorites.
Ingredients
- (1 pound) Pork Chicharron
- (1/2 liter) Maiz Mazola Oil
- (1 tablespoon) GOYA Yodada Salt
- (2 pounds) Yuca GOYA 24 OZ
Directions
Ingredients
- 1 pound raw pig belly
- 1/2 litre neutral oil
- 1 tablespoon salt
- 2 pound boiled cassava
Preparation
Over medium heat in a thick-bottomed cauldron (aluminum or iron), until a dark golden color turns and the skin is crisp. Approximately 1 and a half.
Remove from heat, place on a paper towel and let cool a little.
Cut into 2-inch pieces.
Serve with boiled cassava and lemon slits.
Suggestions
The most important thing is that the cauldron is thick-bottomed to prevent it from burning. Leave the chicharrón to cool for about 15 minutes after cooking until it becomes hard and crisp.