peruvian

Cassava and Pork Chicharron Bowl with Creole Onion

This dish pairs pork belly, sliced into bite-size pieces with cassava, peeled and cut into chunks, red onion, thinly sliced and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

68 g Carbohydrates

35 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

81g pork belly, sliced into bite-size pieces 308 kcal
162g cassava (yuca), peeled and cut into chunks 259 kcal
50g red onion, thinly sliced 20 kcal
12g lime juice 4 kcal
7g cilantro, chopped 2 kcal
6g vegetable oil 53 kcal
0.47 tsp (1g) salt 0 kcal
0.16 tsp (0g) black pepper 1 kcal

Cooking instructions

cassava (yuca)
Bring a small pot of salted water to a boil. Add cassava and cook until tender, 12 to 15 minutes; drain well.
pork bellycassava (yuca)vegetable oilsaltblack pepper
While cassava cooks, season pork with salt and pepper. Heat vegetable oil in a skillet over medium-high heat.
pork belly
Cook pork until browned and crisp at the edges, 8 to 10 minutes, turning occasionally.
red onionlime juicecilantrosalt
In a bowl, toss red onion with lime juice, cilantro, and a pinch of salt; let it sit 5 minutes to mellow.
cassava (yuca)
Slice the cooked cassava into chunks and return briefly to the hot skillet to lightly sear, 1 to 2 minutes.
pork bellycassava (yuca)red onion
Serve pork over cassava and top with the creole onion relish.