Crispy Pork Belly with Yuca & Fries
Peruvian-style fried pork belly served with crispy yuca and golden fries. Golden, crunchy exterior; juicy inside. A one-pan dinner that feels restaurant-quality.
- Total time
- 25 min
- Servings
- 2
- Calories
- 875
- Protein
- 28g
Ingredients
- 1.5 lbs pork belly, skin-on
- 1 lb yuca root, peeled and cut into batons
- ¾ lbs russet potatoes, peeled and cut into batons
- 2 quarts neutral oil for frying
- 1.5 tsp salt
- ½ tsp black pepper
Instructions
- 1
Pat pork belly dry with paper towels. Cut into 2-inch cubes. Season generously with salt and pepper.
- 2
Heat oil in a large heavy pot to 350°F. Working in batches, fry pork cubes until skin is golden and crackling, 8–10 minutes. Transfer to a paper towel-lined plate.
- 3
Add yuca batons to the same hot oil. Fry until golden and tender inside, 6–8 minutes. Remove with a slotted spoon onto the plate with the pork.
- 4
Add potato batons to the hot oil. Fry until crispy and light golden, 5–7 minutes. Drain on paper towels.
- 5
Toss all components together on a platter. Taste and adjust seasoning with more salt if needed.
Tools you’ll need
- large heavy pot or deep skillet
- cooking thermometer
- slotted spoon
- paper towels
- cutting board
- chef's knife
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