Chicharron Con Yuca Encebollada
One of the Dominican favorites.




  • 1 pound raw pig belly
  • 1/2 litre neutral oil
  • 1 tablespoon salt
  • 2 pound boiled cassava


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.


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.

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