Yuca Con Mojo y Chicharron

1 1/2 lb. Yuca, peeled and cut into 1 inch chunks

1/2 Cup Olive Oil

1 Whole Head of Garlic, finely minced

1 Small Onion, thinly sliced

1/4 Cup Naranja Agria (Bitter Orange) Juice

1/4 Cup Lime Juice

1/2 lb. Chicharron (Pork Belly), cut into 1/2 inch chunks.

1/4 Tsp. Cumin

Salt

Freshly Ground Black Pepper

Cilantro for Garnish

Place the yuca into a large pot, cover with water, add a tsp. salt, and bring to a boil. Let cook until the yuca is soft 15-25 minutes. Drain and place into a serving dish.

In a pan using medium heat, lightly salt and pepper the pork belly. Sauté the pork belly until golden brown all over 20-25 minutes. Once fully cooked and golden brown remove from the pan and place into a paper lined plate.

Using the same pan, add the olive oil, onion, and garlic, cook for 1-2 minutes. Then add in the Naranja Agria, lime juice, cumin, pinch of salt, and freshly ground black pepper. Stir and let simmer for 5-7 minutes.

Cover the yuca in the mojo sauce and stir to combine. Taste and adjust seasoning to your liking.

Top the yuca with the chicharron and cilantro.

Serve and enjoy.