Crispy Pork Belly with Yuca & Lime
Golden fried pork belly chunks served with crispy yuca fries, fresh tomatoes, and lime—a Peruvian classic that's faster than takeout. Salty, smoky, and completely addictive.
- Total time
- 28 min
- Servings
- 2
- Calories
- 720
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large, heavy pot or Dutch oven to 350°F. If no thermometer, oil should shimmer and a wooden spoon handle should release steady bubbles.
Step 2
Pat pork belly dry with paper towels. Carefully lower cubes into hot oil in batches—do not crowd the pot.
Step 3
Fry pork 12–14 minutes, stirring occasionally, until skin crisps and edges turn deep golden brown. Remove with a slotted spoon onto a paper-towel-lined plate.
Step 4
Increase heat to 375°F. Fry yuca in batches 8–10 minutes until golden and crispy outside, tender inside. Drain on paper towels.
Step 5
Toss pork and yuca together on a serving platter. Season with salt and pepper. Scatter tomatoes around the plate.
Step 6
Serve immediately with lime wedges on the side. Squeeze fresh lime over everything before eating.
Tools you’ll need
- heavy-bottomed pot or Dutch oven (5–6 quart)
- deep-fry or candy thermometer
- slotted spoon
- paper towels
- cutting board
- sharp knife
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