Cassava Bolones with Pork Rinds and Cheese

Ingredients

• 2 kg Cassava (Yuca) (Peeled and cut into pieces)
• 1 tbsp Salt for cooking the cassava
• 700 g Pork belly (Cut into thin strips and then into small pieces)
• 4 Garlic (Whole cloves; removed after cooking the pork belly)
• 0.25 White onion (One piece; removed after cooking the pork belly)
• 1 tbsp Salt for the pork belly
• Water for cooking the pork belly (A little bit of water, enough to help the pork belly cook slowly)
• 200 g Costeño cheese (Use a firm cheese that doesn't melt easily)
• Annatto oil (A splash, to knead the cassava and give it a uniform color)
• Oil for frying (Enough to submerge the bolones; the amount absorbed depends on the frying process)

Steps

1. 1

   Cut the cassava into large pieces to make peeling easier. Peel each piece, cut it into smaller chunks, and rinse very well.

2. 2

   Heat enough water in a large pot. When the water is hot, add the cassava and the tablespoon of salt indicated for its cooking.

3. 3

   Cook the cassava until it is very soft and can be easily pierced with a fork, approximately 25–35 minutes depending on the size of the pieces.

4. 4

   While the cassava is cooking, cut the pork belly into thin strips and then into small pieces to obtain pork rinds with a uniform texture.

5. 5

   Place the pork belly in a large pot or skillet. Add the garlic cloves, the piece of white onion, the tablespoon of salt, and a little water.

6. 6

   Cook the pork belly slowly over medium-low heat, stirring occasionally, until it is completely cooked and has started to release its fat.

7. 7

   Remove the garlic cloves and the piece of onion. Continue cooking and stirring the pork belly in its own fat until the pieces are well browned and crispy.

8. 8

   Remove the pork rinds (chicharrón) from the pot and set aside in a separate container. Chop or crumble the costeño cheese into small pieces so it distributes well in the dough.

9. 9

   When the cassava is very soft, remove it from the heat and drain it. Transfer it to a large bowl while it is still hot.

10. 10

    Mash the cassava with a fork or masher until you obtain a dough as uniform as possible, without large chunks or hard fibers.

11. 11

    Add a splash of annatto oil and knead until all the cassava has a uniform color and a manageable texture.

12. 12

    Add the golden pork rinds and the costeño cheese to the cassava. Knead again until both ingredients are distributed throughout the mixture.

13. 13

    Take portions of the mixture and form compact balls (bolones), pressing them well so they don't fall apart during frying. Set them aside while you heat the oil.

14. 14

    Heat enough oil in a pot or deep fryer to submerge the bolones. The oil should be hot, approximately 175–180 °C, but not smoking.

15. 15

    Fry the bolones in batches, without crowding the container, until they form a crispy layer and are well browned on the outside, approximately 3–5 minutes per batch.

16. 16

    Remove the bolones with a slotted spoon and place them on paper towels to remove excess oil. Serve hot, ideally with costeño-style eggs.

Notes

The amount of water and oil for frying is not specified because it depends on the size of the pot and the quantity of bolones. Handle the cassava carefully: it must be very soft for the dough to compact. Fry in batches to maintain the oil temperature and achieve a crispy crust.

Nutrition per serving

• breakfast
• appetizer
• snack
• fried
• crispy
• pork
• cheese
• ecuadorian cuisine