Salvadoran Yuca Frita with Curtido and Pork

Ingredients

• 12 oz peeled yuca, cut into 3-inch batons
• 10 oz pork shoulder, cut into small pieces
• 1 tbsp neutral oil, plus more for frying
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 2 garlic cloves, minced
• 2 cups shredded cabbage
• 1 small carrot, grated
• 1/4 small red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1/2 tsp sugar
• 1 Roma tomato, diced
• 1 lime, cut into wedges
• Kosher salt

Steps

1. Cover yuca with cold salted water in a saucepan, bring to a boil, and cook until tender but not falling apart, 18 to 20 minutes. Drain and dry well.
2. Toss cabbage, carrot, onion, vinegar, sugar and a pinch of salt together; let the curtido stand while you cook the rest.
3. Heat 1 tablespoon oil in a skillet and brown pork with oregano, cumin, garlic and salt. Add tomato and cook until pork reaches 145°F and tomato softens.
4. Heat a shallow layer of oil in a second skillet. Fry yuca in batches until golden and crisp, then drain on a rack and season with salt.
5. Pile yuca onto two plates, add pork and curtido, and serve with lime wedges.

Allergen note: Contains no major allergens as written. Use care when frying with hot oil.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.