The basis of this dish is yuca (cassava), a starchy root vegetable similar to potatoes, which is first boiled until tender. In Honduras, it is often served boiled or double-cooked – boiled and then briefly fried for a crispy exterior.
Chicharrón is usually pork skin with fat and a small amount of meat or just fatty pieces of pork belly, slow-cooked in their own fat until extremely crispy.
The tangy Curtido and fresh Chismol (also known as Pico de Gallo in other countries) provide the necessary freshness to keep the dish from being too heavy.
Peel and cut the yuca into large pieces. Place in a pot, cover with salted water, add garlic, and boil for 20-30 minutes until soft but not mushy. Drain and remove the central fibrous core from each piece.
Optional: For crispier yuca, briefly fry the boiled pieces in hot oil until golden. Drain and salt immediately.
Cut the pork (with skin and fat) into cubes. Place in a deep pan/pot, add water (about 1 cup), salt, and spices.
Cook the meat over medium heat until the water evaporates (approx. 25 minutes). The meat will start rendering its own fat. Continue frying in its own fat until crispy and golden brown. Remove and drain.
Prepare the Curtido: Pickled cabbage, carrots, onion with vinegar, salt, and oregano (ideally let stand for 30 minutes).
Prepare the Chismol: Diced tomatoes, onion, cilantro, lime juice, salt, and pepper.
Optional: If using a cooked sauce (Salsa Roja), prepare it from tomato paste, bouillon, onion, and spices, and simmer briefly until thick.
Arrange the pieces of warm (or fried) yuca on a plate.
Layer the crispy Chicharrón over the yuca.
Add a generous portion of Curtido.
Drizzle everything with Chismol or Salsa Roja.
Serve immediately with lime wedges.