– 2½ pound yuca (cassava), [1.13 kilo], peeled, washed, and chopped (see notes) – 1 tablespoon salt – 2½ cups oil for frying – 1 tablespoon mashed garlic – 1 cup minced chicharrón For the Cheddar cheese sauce – 2 tablespoon butter (salted) – ½ tablespoon all-purpose flour – 1 cup milk (whole or skim), [237 mililiters] – ½ cup shredded cheddar cheese, [55 grams] To garnish – 2 tablespoon minced chives, (optional)
In a deep bowl combine yuca, salt, and enough water to cover the yuca. Let it rest for 30 minutes to an hour. Once this time has passed, remove the yuca from the water (discard the water), and let the yuca rest on a paper towel for 10 minutes to dry excess water (this will help avoid oil splatters).
In a small saucepan, heat the oil over medium-high heat (300 ºF [150 ºC]). Fry the yuca in small batches (do not pile up) until it turns golden brown all over (5-7 mins). Remove the yuca from the oil and place on a paper towel to absorb the excess oil.
In a pilón (wooden mortar [link to affiliate store]) combine ¼ of the garlic and ¼ of the pork crackling and crush together to combine. Add ¼ of the fried yuca and mash together. Form a half-ball with it, and place on a serving plate. Repeat this 3 more times with the remaining garlic, pork, and yuca for a total of 4 servings.
In a small saucepan heat the butter over medium-low heat until it melts. Immediately add the flour and stir vigorously to combine and cook the flour until it has changed the color to a slightly darker one. Pour in the milk and stir vigorously to combine everything and avoid getting clumps. Once the milk and flour have combined, stir in the cheddar cheese and cook stirring until the cheese has melted. Remove from the heat.
Garnish with the chives, drizzle with the cheddar sauce, and serve as soon as ready.