Slow-cooked wild pork and yuca are fried until golden and crisp, then tossed in a traditional seasoning blend. Served with a bright, tangy pickled cabbage slaw and fresh lime, this dish is rich, crunchy and balanced by vibrant acidity.

While not a traditional chicharron made with fried pork skin, this Central American version relies on fatty pork meat that's fried until crispy. To achieve this with a feral hog, I find it best to par-cook pieces from the belly, shoulder or the exterior of the ham. These cuts contain the fat needed for great crunchy bits that are tender on the inside. 

Yuca root, found at most Mexican and Central American markets, is a starchy and somewhat bland tuber that attains crisp glory when fried. Both the pork and yuca are somewhat austere and plain, but that's where the final component comes into play.

Curtido, a ubiquitous pickle in Central America, balances this dish perfectly. It's easy to make, and a large batch can serve you well for months. This, plus tart limes, turns this into something special.

Serves 4

2 pounds fatty wild pork, preferably from the belly, front shoulder and top part of the ham, cut into 2” pieces

4 bay leaves, divided

1 onion, halved

4 garlic cloves, smashed

6 cloves

6 allspice berries

2 pounds yuca root, fibrous core removed, peeled and cut into wedges

Salt 

Fat or oil for deep frying

Lime wedges, for serving

Seasoning mix

2 tbsp salt

1 tbsp sugar

1 tbsp black pepper, ground

1 tbsp sweet paprika or dried, ground chile of choice

2 tsp garlic powder

½ tsp dried oregano

Combine the pork, 2 bay leaves, onion, garlic, cloves and allspice in a slow cooker or large pot and cover with cold water. Bring to a simmer and cook until the pork is just barely tender, but not falling apart, about 2-4 hours. Strain the pork out and allow to cool slightly; discard the onion, bay, garlic and spices and reserve the broth for another use.

In a medium pot over medium-high heat, bring the yuca wedges, cold water to cover, enough salt to make the water salty as the sea and 2 bay leaves to a simmer and cook until just tender, but not falling apart. Drain the yuca, discarding the water and bay leaves. Set aside the yuca to cool slightly or refrigerate for a few hours.

Mix together all of the seasoning ingredients in a small bowl.

Bring a fryer full of fat or oil to 350°F. Fry the pork until deeply golden and very crispy. Immediately season generously with the seasoning mix and keep warm.

Fry the yuca wedges until deeply browned and crispy, about 6 minutes. Season with the mix and serve immediately with the crispy pork, lots of lime wedges and curtido on the side.