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Categories:
pork cassava cabbage cilantro onion tomatoes garlic red pepper limes salt sugar oregano pepper cumin
Viewed: 118 - Published at: 6 years agoIngredients
- 4 lbs fried pork rinds ("chicharron de cerdo") or 4 lbs pork cracklings ("chicharron de cerdo")
- 4 lbs cassava
- 4 lbs cabbage
- 3 bunches cilantro ("Culantro de Castilla")
- 12 lb onion
- 3 lbs ripe tomatoes
- 1 head garlic
- 1 red pepper
- 15 limes
- salt, to taste
- sugar, to taste
- oregano, to taste
- pepper, to taste
- cumin, to taste
Method
- You will also need: 10 almond tree leaves or 10 plastic dishes.
- FOR"CHICHARRONES":.
- You can purchase the Chicharrones on a local market, it is pork rind cooked on low heat in a pot without oil.
- The pork meat will release its oil little by little.
- It is generally cooked for three hours until the"Chicharrones" are brown, crunchy, or toasted.
- Take the"chicharrones" and cut them in small pieces.
- FOR THE OTHERS:.
- Peel the cassava and cut it on pieces of 1.97 inches (5 cm) long.
- Place the cassava on a pot, fill the pot with water until the water reaches 0.79 (2 cm) above the cassava level.
- Boil the cassava with the water until the cassava is soft, add salt, oregano, a whole head of garlic when the cassava starts getting soft.
- Once the cassava is soft, drain the water, and let the cassava cool down.
- Chop the cilantro and the onions into thin pieces.
- Or, blend them on a blender.
- Squeeze the 15 limes and store their juice on a glass container.
- Mix the tomatoes, onions, cilantro in a glass container.
- Pour the lime juice with one teaspoon of sugar on the mix.
- Add salt, pepper and cumin to taste.
- Chop the cabbage.
- SERVINGS.
- Serve three pieces of cassava, two pieces of"Chicharron," and 4 tablespoons of tomatoes over 3 tablespoons of cabbage on an almond tree leaf or a plastic dish.
