Crispy Pork Belly with Roasted Yuca

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat the pork belly dry with paper towels. Rub the skin with 1 teaspoon of salt and 0.5 teaspoon of black pepper, ensuring it gets into the scores. Rub the flesh side with 0.5 tablespoon of olive oil.

2. 2

   Place the pork belly, skin-side up, on a wire rack set over a baking sheet. Roast in the preheated oven for 20 minutes.

3. 3

   While the pork belly roasts, prepare the yuca. In a large bowl, toss the yuca chunks with the remaining 0.5 tablespoon of olive oil, minced garlic, paprika, and a pinch of salt and pepper.

4. 4

   After 20 minutes, remove the pork belly from the oven. Carefully add the seasoned yuca to the baking sheet underneath the wire rack (or on a separate baking sheet if preferred). Return to the oven and continue roasting for another 15-20 minutes, or until the pork belly skin is crispy and puffed, and the yuca is tender and lightly browned.

5. 5

   Once cooked, remove the pork belly and yuca from the oven. Let the pork belly rest for 5-10 minutes before slicing into desired portions. Garnish with fresh cilantro if using and serve immediately with the roasted yuca.