Cuban Yuca con Mojo (Cassava with Garlic Sauce)

Start by peeling yuca (cassava) skin and cut into medium-sized wedges. Place chopped yuca (cassava) wedges into a large pot and add water until wedges are completely covered. Bring to boil and add two teaspoons of salt into water for 5 minutes. Bring to simmer, cover the pot, and set aside for 20 minutes or until yuca (cassava) chunks are soft.

In a medium-sized saucepan, add the chicharrónes and fry until golden brown. set aside chicharrónes onto a wire rack or plate with paper towel. sauté onion rings for 3 minutes then add olive oil to saucepan. Bring oil to simmer while adding the minced garlic, naranja agria (bitter orange) juice, and remaining salt. Stir continuously for five to seven minutes.

To serve, place soft yuca (cassava) wedges on to plate or bowl, remove the fibrous core of the yuca if any, pour mojo garlic sauce over the yuca, and add chopped up fried chicharrónes. Garnish with cilantro and add salt for taste.