Double-Fried Yuca with Chicharrón

Method

1. Make the curtido ahead so it has time to mature. Finely shred the cabbage, pour boiling water over it, drain after 1 minute, cool and squeeze dry. Julienne the carrot, slice the red onion thinly and seed and slice the jalapeño. Toss everything with the oregano, salt and cider vinegar, pack it tightly into a lidded container and refrigerate for at least 1 h (overnight is even better).

   Add in this stepGreen cabbage 200 gCarrot 50 gRed onion 40 gJalapeño ½Apple cider vinegar 80 mlDried oregano 1 tspSalt (for the curtido) ½ tsp

2. Chicharrón: cut the pork belly into 3 cm cubes and put them in a 22 cm pan with the water and salt. Boil uncovered on high heat for 35 min, until the water has completely evaporated; meanwhile the pork cooks through and releases its fat. When the water is gone, lower to medium heat and fry the pork in its own fat for 12 min, turning, until deep brown and crisp, then lift out. The fat spits the moment the last water disappears, so rest a splatter screen or tilted lid on the pan.

   Add in this stepPork belly, in one piece 200 gWater (for the chicharrón) 400 mlSalt (for the chicharrón) 1 tsp

   high heat→medium heat

3. Cut the yuca into 6–8 cm sections, remove the bark and pink layer and halve lengthwise. Put it in a 20 cm pot with cold water and the salt, bring to the boil on high heat, then lower to medium heat and simmer for 20 min. Stop slightly earlier than in the basic recipe: a fork should go in, but the pieces should still hold their shape firmly.

   Add in this stepYuca (cassava), fresh or frozen 500 gSalt (for the cooking water) 2 tsp

   high heat→medium heat

4. Drain, pull out the cores and cut into 2 cm wedges. Spread them out in a single layer on a cooling rack and refrigerate, uncovered, for 30 min. The surface dries out, and that dry skin is what turns glassy and crackly in the oil.

5. Charred salsa: put the tomatoes, onion, bell pepper and unpeeled garlic in a dry pan on high heat for 7 min, turning, until blackened in patches. Peel the garlic, blend everything smooth, then simmer it in the same pan with the oil on medium heat for 6 min and season with salt. It picks up a gentle smoky flavour.

   Add in this stepRipe tomatoes 2Onion (for the salsa) ½Green bell pepper ¼Garlic cloves, unpeeled 1Vegetable oil (for the salsa) 1 tspSalt (to season the salsa) to taste

   high heat→medium heat

6. First fry: heat 4–5 cm of oil in a deep pot on medium heat to 160 °C. Fry the yuca in 2 batches, 5 min per batch; it should barely colour but form a thin skin. Lift onto a rack. Wipe the yuca dry beforehand so the oil doesn't spit, and stay by the pot the whole time.

   Add in this stepVegetable oil for frying 700 ml

   medium heat

7. Second fry: raise the heat to medium-high heat and bring the oil to 190 °C, then fry the yuca again in 2 batches, 2 min 30 sec each, until deep golden and audibly crisp when tapped. Sprinkle with flaky salt as soon as it comes out. After the last batch, dip the chicharrón into the same oil for 30 seconds to re-crisp it.

   Add in this stepFlaky salt (to finish) to taste

   medium-high heat

8. Pile the yuca on a platter, top with the chicharrón, spoon over the charred salsa and serve straight away with the curtido.