Thursday, March 31, 2011

Mofongo de Yuca

Originally uploaded by EatingVideo
I had a Yuca root sitting around and decided to make a mofongo with it. It's the same technique as when making a plantain mofongo. Frying the yuca in two steps and combining it with pork chicharron garlic and salt. So I cut up the yuca in pieces.


sliced yuca

then fried the Yuca first at 350 deg till soft, around 10 minutes

yuca first fry

Then at 400 for just a couple of minutes

yuca frita

I had a piece of roasted pork (head in this case)

pork head

I fried up the skin to make the chicharron

chicharron de cabeza

I then combined two cloves of garlic, some peppercorns, salt and oregano in the mortar and created a paste. The yuca was then pounded in the mortar in 3-4 batches and turned into a chunky mash. I mixed in the pork crackling and roughly molded it


Turned out very tasty with a garlicky pork taste.


Anonymous said...

Where you get a pig's head to roast?

BaconGrease said...

Had some frozen, but I've seen them at the Latin market

veron said...

Yum! I love chicharron and yuca. I never brought a pig's head home, need to prepare the hubby before he opens the fridge. :)

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Sazón Boricua said...

y me imagino el saborcito con ese cuerito de lechon,LOL!!

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