Yuca con Chicharrón is a traditional Salvadoran dish featuring fried or boiled yuca (cassava) served with crispy fried pork belly or pork rinds, topped with curtido (pickled cabbage slaw) and sometimes a tangy tomato sauce. Popular across El Salvador, especially in San Miguel and Santa Ana, it’s a street food favorite and also served during festivals, family gatherings, and weekend meals. The yuca is boiled until soft, then either served as-is or lightly fried for a golden crust, making it a hearty, satisfying dish.

Common variations include serving it with pepper sauce or lime, and some versions feature yuca frita only.

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