How to prepare delicious traditional cassava with chicharrón

Step 1 : Peel the cassava and cut it into small pieces to facilitate cooking.

Step 2 : In a medium pot with water, place the cassava, garlic cloves, part of the parsley, salt, and pepper to taste.

Step 3 : Bring to a boil until the cassava is tender.

Step 4 : Check doneness by piercing with a fork.

Step 5 : Then remove and set aside a little of the cooking water.

Step 6 : In another pot, heat a little oil over medium-high heat.

Step 7 : Cut the pork cracklings into medium cubes, season with salt, and fry in the hot oil until the skin is toasted.

Step 8 : Remove and let rest on absorbent paper.

Step 9 : Finely slice the cabbage and place in a saucepan with hot water and salt for about 10 to 15 minutes.

Step 10 : Remove and drain.

Step 11 : Grate the carrots and finely chop the cilantro.

Step 12 : Mix with the cabbage, add lemon juice, pepper, and salt to taste.

Step 13 : In a container, place the tomato paste and add some of the cassava cooking water to make the sauce.

Step 14 : Then, add chopped parsley and let rest.

Step 15 : On a large plate, place the cassava pieces, cover with cabbage and carrot salad, and top with the pork cracklings.

Step 16 : Serve with tomato sauce and the remaining lemon slices.