4 Serves
93 Mins
Peel the yuca and cut it into thick sticks. Place them in a large pot with water and salt, then boil until tender but not falling apart.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
24 g / 20 gCholesterol
90 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
While the yuca boils, cut the pork belly into bite-sized cubes. Place them in a frying pan over medium heat to render the fat and crisp the meat until golden brown.
Drain the boiled yuca using a colander and pat dry. Heat vegetable oil in a deep pan and fry the yuca sticks until they are golden and crispy.
Remove the yuca and pork belly from the oil, drain on paper towels, and season generously with salt and black pepper before serving hot.
14
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Tunisian