Yuca con Mojo Breakfast Hash (Soy-Free)

Ingredients

• 2 lbs Yuca (cassava)
• 4 tablespoons Olive oil
• 1 medium Onion
• 6 cloves Garlic
• 0.5 cup Sour Oranges (Seville oranges)
• 2 tablespoons Lime juice
• 1 tablespoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes (optional)
• 8 oz Pork belly

Instructions

1. 1Peel the 2 lbs of yuca (cassava) and cut it into 2-inch pieces. Place the yuca in a large, heavy-bottomed pot and cover with cold water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the yuca is tender when pierced with a fork. Drain the yuca well and let it cool slightly for about 10 minutes. Once cool enough to handle, dice the yuca into 1/2-inch pieces.
2. 2While the yuca is cooling, place the 8 oz of pork belly in a 12-inch skillet. Cook over medium heat for about 10-15 minutes, stirring occasionally, until the pork belly is golden brown and crispy. Use a slotted spoon to remove the crispy pork belly from the skillet and set it aside on a plate. Leave 2 tablespoons of the rendered pork fat in the skillet.
3. 3Add the 1 medium onion, cut into 1/2-inch dice, to the skillet with the reserved pork fat. Cook over medium heat for 5 minutes, stirring often, until the onion is softened and translucent. Add the 6 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the diced yuca to the skillet with the onions and garlic. Cook over medium-high heat for 10-15 minutes, stirring occasionally, until the yuca is golden brown and slightly crispy on the edges.
5. 5While the yuca is cooking, prepare the mojo sauce. In a medium bowl, combine the 0.5 cup of sour orange juice, 2 tablespoons of lime juice, 1 tablespoon of oregano, 0.5 teaspoon of black pepper, and 0.25 teaspoon of red pepper flakes (if using). Whisk together until well combined.
6. 6Pour the prepared mojo sauce over the yuca hash in the skillet. Stir well to coat the yuca evenly. Cook for 2-3 minutes, stirring, until the sauce has slightly thickened and is bubbling.
7. 7Return the reserved crispy pork belly to the skillet. Stir to combine with the yuca hash. Serve the Yuca con Mojo Breakfast Hash hot.

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