½tspof freshly cracked pepper[1.1g] (or more, to taste)
Boiling yuca: Place yuca into a medium-sized pot. Pour in 6 cups [1.5l] of water and add salt. Simmer over medium heat for 10-15 minutes, or until tender (test by poking with a fork). Remove the yuca from the water.
Making Mojo de Ajo: While the yuca is boiling, heat the oil in a small saucepan over very low heat. Stir in the garlic. Cover and simmer for 5 minutes. Remove from the heat and cool to room temperature.Mix in parsley, bitter orange juice, salt, and pepper. Taste and season with more salt and pepper if you find it necessary.
Serving: Serve yuca warm with Mojo de Ajo on the side. Best with fried longaniza or chicharron.
This recipe is often prepared using raw garlic. I find that it overpowers the mild, delicate taste of yuca, so I prefer to gently cook the garlic to tame it just enough so that it works well with the yuca.