pork rind

Yuca con chicharrón is a typical dish from El Salvador and Honduras made from cassava and fried pork rind, served with chimol sauce and coleslaw.

Yuca con Chicharrón

lb cassava

½ lb chicharrón ((pork rind),

Salt

Pepper

Vegetable oil

tomatoes (, peeled,

onion (,

green hot pepper (,

cilantro

lime juice

¼ head cabbage (, grated)

carrot (, grated)

onion (, grated)

red hot pepper (, chopped)

oregano

limes

Wash the cassava well and peel it.

Cut it in half, then cut the two halves lengthwise to obtain 4 pieces for each cassava.

Remove the core fiber from each piece and cut each piece into sticks, similar to large French fries.

Fill a large pot with a large volume of salted water and bring to a boil over high heat.

Add the cassava and cook for 25 to 35 minutes, or until tender. Drain and set aside.

During the preparation of the yuca, prepare the pork rind

Pour a large volume of vegetable oil in a skillet and heat over medium heat.

When the oil is hot, fry the pork rind on both sides until all pieces are golden brown.

Remove the pork rind from the oil using a skimmer and place it in a large dish lined with paper towel to remove the excess oil and keep it crisp.

Preparation of the chimol sauce

Add the tomatoes, onion, hot pepper, and cilantro in a large bowl. Season with salt and pepper, and add lime juice.

Mix well, taste, and adjust the seasoning if necessary.

Preparation of the cabbage salad

Mix the cabbage, carrots, onions and red hot pepper.

Immerse them in a large amount of boiling water for 3 minutes.

Drain and dry with a cloth. Let cool.

Finally add the oregano and juice of the limes. Season with salt and mix well.

Serve the cassava and the hot pork rind with chimol sauce and cabbage salad.

This recipe makes the most delicious, juicy, and tasty slices of pork - perfect for a traditional Danish Christmas dinner! And our favorite part - the pork crackling on top - is crispy and crunchy,  adding an amazing savory taste and texture to the dish.

Flæskesteg (Danish Roast Pork)

2.75 (6 lbs) kg pork loin

Flaky salt

bay leaves ((can also use dried!))

rosemary

water ((for the roasting pan))

Preheat oven to 325F (160C) - we set our oven to convection roast.

Remove the pork loin from its packaging and pat it completely dry.

If you have a cut of pork loin that has the rind attached and is pre-sliced, rub flaky salt in between the slices of rind. If you have a cut that is not pre-sliced, slice the rind into about 1 cm thick pieces; make sure you are cutting down through the fat layer below, but NOT through the meat.

Season with salt and pepper all over.

Stuff bay leaves and rosemary sprigs (optional) between the rind.

Place in a roasting dish that has an elevated rack; add 2 cups of water to the dish (if you don&#39;t have an elevated rack, don&#39;t add the water!).

Before roasting, make sure the pork loin is sitting evenly on the dish. If one end is lower, add slices of potato until the top of the pork loin is level. This will help make sure the rind cooks evenly.

Roast for about one hour, then remove the bay leaves and the rosemary sprigs so they don&#39;t burn. You can optionally baste the pork loin at this point.

Roast for about an hour to an hour and a half longer (for a 6lb roast, this will be a total of 2-2.5 hours [20-25 minutes per pound]; this will vary widely depending on the size of your roast and also your oven; if you have a smaller roast, you may want to start checking the temperature far earlier, perhaps after just thirty additional minutes!); check the temperature of the meat. It should reach at least 145F (~63C). If the internal temp has not reached 145F, roast for 15 minutes at a time and continue to check the temperature so it doesn&#39;t get overcooked.

The rind should be starting to crackle at this point; if the pork loin has reached the desired internal temp and the rind still look flat and not crispy, turn on the broiler for about 5 minutes, keeping an eye on it! It should start to puff and get very crispy! (note - if using the broiler, just make sure you aren&#39;t burning the top! It can begin to darken very quickly!)

Remove from the oven and let rest for at least 10 minutes before slicing. Cut into slices following the cuts on the rind. Enjoy with gravy and a side of potatoes and braised red cabbage!

I just wanted to say a huge thank you for your easy to spot, "jump to recipe button" and straightforward ingredient list and recipe steps. I bought an "ovnklar flæskesteg" slab from Rema 1000 the other day on a whim, thinking it will be a nice surprise for my two half-Danish children. I am usually in a big rush so, to be clear: I REALLY REALLY REALLY APPRECIATE ITEMS ON THE WEB THAT GIVE THE READER WHAT THEY NEED WHEN THEY DO NOT WANT OR NEED MANY PARAGRAPHS TO SCROLL THROUGH FIRST!! I have bookmarked your website and will certainly be browsing it in my reading time. Great you give Fahrenheit and celsius too! Thanks a million!

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Yuca con Chicharrón

Flæskesteg (Danish Roast Pork)

Top 2 pork rind recipes from across the web

The most viewed pork rind recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yuca con Chicharrón

Flæskesteg (Danish Roast Pork)

The most viewed pork rind recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine