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Crispy Yuca and Pork Belly (Yuca con Chicharrones)
Yuca con chicharrón is a typical Honduran dish consisting of boiled yucca root and topped with crispy, deep-fried pork chicharrón. Chef Nelson takes this dish to new levels of deliciousness using tender pork belly and crispy fried yuca instead of boiled. A lemony cabbage salad and traditional Honduran tomato-based hot sauce bring acid and freshness to all the richness of the yuca and pork, creating a perfectly balanced, vibrant dish to spice up any weeknight!
Nutritional facts
Protein
20g
Carbs
61g
Calories
1030
Fat
77g
Ingredients
Pork Lard, Fresno Peppers, Pork Belly, Canola and Olive Oil Blend, Oregano, Carrots, Plum Tomato, Black Pepper, Thai Red Peppers, Onion, Kosher Salt, White Vinegar, Yuca Cassava, Cabbage, Chicken Base, Lime Juice, Canola Oil
Reviews
3.6
Based on 132 reviews
crispy yuca was too dry
Wayne Lee · 12/10/23
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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