In a box, we go from a single with the preparation of pork with yucca, because today we are hungry. This is a traditional Nicaraguan recipe, easy, simple and above all rich in flavor, let’s start!
Ingredientes para 4 personas:
To make yucca
- 2 1/2 pounds peeled and chopped yucca.
- Salt to taste
- Enough water
To make the salad:
- 1/2 Cabbage in strips
- 1/2 cup black vinegar
- 1 onion, chopped to taste
- 2 Tomatoes, diced
To cook the pork:
- 2 pounds pork post cut into pieces
- Ground pepper to taste
- 1 tsp. cumin
- Achiote
- 4 cloves garlic, minced
- 1/2 cup black vinegar
- 1 onion, chopped
Preparation:
- Sew with enough water the yucca already peeled and cut. This we put it for at least 20 minutes of cooking until it explodes.
Once the time passes we put a little salt to the yucca. - To make the mother salad, first put the cabbage in a corduroy and proceed to add the other ingredients that are: black vinegar, chopped onion, tomatoes in squares and salt.
- We proceed to mix all the elements. Once we do that, we put a little more tomato on top of the cabbage salad to keep it fresh.
Season our piglet with ground pepper, 1 tablespoon of cumin powder. As a colorant, we will put achiote. The 4 cloves of garlic, salt to taste and half a cup of black vinegar. - Then mix everything, until you see that reddish consistency and that little smell that makes the mouth water.
Now in a casserole, already greased, we will put 1 chopped onion and wait for it to soften. - Now that the onion is transparent we proceed to add the pork to the casserole, with everything and the juices.
- Mix everything, and give it at least 20 minutes of cooking and we’ll see that the juices are being consumed and we lower the heat a little, so that it cooks a little more but over a low heat, so that it acquires the velvety appearance of marinated pork.
- For 10 to 12 minutes, wait until it dries a little and you will see the consistency of the pork that is prepared to be served.
Remember that one of the most famous and traditional ways to serve chancho with Nicaraguan yuca is with chagüite leaves and in Cerri
to, that is, first go the yuca, then the pig and up the salad with a little chili in case you want to add it.