Crispy Pork Belly with Yuca & Lime
Golden fried pork belly chunks served with crispy yuca fries, fresh tomatoes, and lime—a Peruvian classic that's faster than takeout. Salty, smoky, and completely addictive.
- Total time
- 28 min
- Servings
- 2
- Calories
- 720
- Protein
- 38g
Ingredients
- 1.5 lbs pork belly, skin-on, cut into 2-inch cubes
- 1 lb yuca (cassava root), peeled and cut into 1/4-inch fries
- 1 cup cherry tomatoes, halved
- 2 whole limes, cut into wedges
- 3 cups neutral oil for frying (vegetable or canola)
- 1.5 tsp salt
- ½ tsp black pepper
Instructions
- 1
Heat oil in a large, heavy pot or Dutch oven to 350°F. If no thermometer, oil should shimmer and a wooden spoon handle should release steady bubbles.
- 2
Pat pork belly dry with paper towels. Carefully lower cubes into hot oil in batches—do not crowd the pot.
- 3
Fry pork 12–14 minutes, stirring occasionally, until skin crisps and edges turn deep golden brown. Remove with a slotted spoon onto a paper-towel-lined plate.
- 4
Increase heat to 375°F. Fry yuca in batches 8–10 minutes until golden and crispy outside, tender inside. Drain on paper towels.
- 5
Toss pork and yuca together on a serving platter. Season with salt and pepper. Scatter tomatoes around the plate.
- 6
Serve immediately with lime wedges on the side. Squeeze fresh lime over everything before eating.
Tools you’ll need
- heavy-bottomed pot or Dutch oven (5–6 quart)
- deep-fry or candy thermometer
- slotted spoon
- paper towels
- cutting board
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
