The “Majado de Yuca con Chancho” is another robust and traditional dish from the picanterias of the Sierra de Piura, especially in areas such as Ayabaca, where cassava is an essential ingredient.
The plate consists of a rustic base of White yuca parboiled and then mashed (crushed in a mortar) that is integrated with a tasty dressing of onion, garlic and lard, and gives it a distinctive touch of flavor and moisture with Chicha de Jora. This earthy and comforting puree is served topped with chunks of Pork belly chicharrón, which have been slowly cooked to be soft inside and then fried to a crisp texture. The set is finished with a fresh and sour Creole sauce to balance the richness of the dish.
