Recipe courtesy of Tulio Lessa and Felipe Faccioli

Poutine De Yucca

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  • Level: Intermediate
  • Total: 4 hr 10 min
  • Active: 1 hr
  • Yield: 3 servings
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Ingredients

1 1/2 pounds pork shoulder

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil, plus more for deep-frying 

4 cups chicken stock 

1/2 cup finely chopped onion

1/2 cup finely chopped carrot

1/2 cup red wine 

1/4 cup finely chopped celery

1 bunch fresh thyme

5 cups peeled frozen yucca

2 cups cheese curds 

1/3 cup diced green onion

1/3 cup finely chopped fresh parsley

Directions

  1. Season the pork with salt and pepper. In a heavy-bottomed pressure cooker, heat 2 tablespoons of the vegetable oil and sear the pork until browned on all sides, about 3 minutes per side. Add the chicken stock, onion, carrot, wine, celery and thyme. Cover and cook until the meat shreds easily with a fork, 2 to 3 hours. Remove the pork from the cooking liquid, reserve the cooking liquid. Shred the pork and set aside. Transfer the cooking liquid to a medium saucepan and cook the jus until slightly reduced, about 10 minutes.
  2. Bring a large pot of salted water to a boil over high heat. Cook the yucca until fork-tender, about 10 minutes. Drain thoroughly and transfer to a paper towel-lined plate and cut into cubes.
  3. Fill a large heavy-bottomed saucepan halfway with oil and heat over medium heat until a deep-fry thermometer measures 350 degrees F. Cook the yucca until it is crispy and golden on the outside and hot on the inside, about 5 minutes. Transfer the cooked yucca to a paper towel-lined plate and season immediately with salt and pepper.
  4. To serve, divide the yucca between 3 plates. Top with some of the shredded pork, cheese curds and jus. Garnish with the green onions and parsley.