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.