Salvadoran Fried Cassava with Crispy Pork Belly

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A beloved street-food classic from El Salvador, this plate pairs golden, tender fried cassava with shatteringly crisp pork belly, served alongside a bright cabbage slaw and a quick tomato salsa. The contrast of rich, salty pork against the starchy, mild cassava makes it an unforgettable comfort dish.

Nutrition Facts

Per serving (estimated)

• 715 kcalCalories
• 48 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 6 gSugar
• 22 gProtein
• 980 mgSodium
• 640 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 48 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the crispy pork belly

• 1 1/2 lb pork belly, skin-on and rind scored
• 1 tablespoon coarse kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 4 cups neutral oil, for frying
• 1 lime, cut into wedges

For the cassava

• 2 lb fresh or frozen yuca (cassava), peeled and cut into 3-inch lengths
• 2 teaspoons salt
• 4 cups neutral oil, for frying
• 1 lime wedge

For the curtido slaw

• 1/2 small green cabbage, finely shredded
• 1 medium carrot, grated
• 1/4 small white onion, thinly sliced
• 1/2 cup white vinegar
• 1 teaspoon dried Mexican oregano
• 1 teaspoon salt
• 1 teaspoon sugar

For the tomato salsa

• 2 medium ripe tomatoes, roughly chopped
• 1/4 small white onion, chopped
• 1 small jalapeño, seeded and minced
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon salt, plus more to taste
• 1 tablespoon fresh lime juice

Directions

1. Make the curtido first: combine cabbage, carrot, and onion in a bowl. Whisk vinegar, oregano, salt, and sugar in a small saucepan until the sugar dissolves, then pour over the vegetables. Toss, cover, and refrigerate at least 30 minutes so the flavors meld.
2. Prepare the pork: pat the pork belly dry, rub thoroughly with salt, cumin, and pepper, and let sit 10 minutes. Place in a heavy pot, cover with water, bring to a boil, then simmer covered for 25 minutes until the meat is tender but not falling apart. Drain and pat very dry; cool slightly, then cut into 1 1/2-inch squares, rind side down.
3. Make the salsa: combine tomatoes, onion, jalapeño, cilantro, salt, and lime juice in a bowl. Let stand 10 minutes, then lightly mash with the back of a spoon to release juices.
4. Cook the cassava: if using fresh, simmer the peeled yuca in salted water for 20 minutes until fork-tender; if frozen, simmer per package directions. Drain well, pat dry, and remove any fibrous cores. Cut each piece lengthwise into thick wedges.
5. Heat 1 1/2 inches of oil in a heavy pot to 350°F. Fry the cassava wedges in batches for 3 to 4 minutes per side until deep golden and crisp; drain on a rack and season with salt and a squeeze of lime.
6. In the same oil (raise to 360°F if needed), fry the pork belly squares rind-side down for 4 to 5 minutes until the rind puffs and crisps and the meat is golden. Flip and fry 2 minutes more, then drain on a rack.
7. Plate the dish: arrange the fried cassava and pork belly side by side, spoon the tomato salsa over the pork, and pile the curtido alongside. Serve immediately with lime wedges and warm corn tortillas if desired.

Cook’s Notes

• Always pat the pork belly very dry before frying; residual moisture prevents the rind from puffing into that signature bubbly crackling.
• The fibrous core along the center of yuca must be removed after boiling but before frying; it's tough and unpleasant to eat.
• Curtido tastes better after sitting for several hours, so make it earlier in the day if you have time.
• Frozen yuca saves significant prep work and works beautifully here, just thaw and pat dry before frying.
• A heavy cast-iron or Dutch oven keeps frying oil temperature stable for both the cassava and the pork, giving the crispiest results.

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