Crispy Pork Belly with Roasted Yuca Fries

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Pat the pork belly very dry with paper towels. Rub the skin with 1 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper, ensuring the seasoning gets into the scores. Place the pork belly skin-side up on the prepared baking sheet.

3. 3

   For the yuca fries, in a large bowl, toss the peeled and cut yuca with 2 tbsp olive oil, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, salt, and pepper until evenly coated. Spread the yuca in a single layer on a separate baking sheet.

4. 4

   Place both the pork belly and yuca fries in the preheated oven. Roast for 35 minutes, or until the pork belly skin is golden brown and crispy, and the yuca fries are tender inside and slightly crispy outside. For extra crispy pork skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

5. 5

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