Chancho con yuca (porc au manioc)

Instructions

1. Cut the meat into 3 cm cubes and put them in a bowl with the lime juice, crushed garlic, salt, pepper and cumin.
2. Leave to marinate in the fridge for at least 1 hour, ideally overnight.
3. Peel the cassava, cut it into chunks and boil in salted water for 25 minutes, until tender.
4. Drain the cassava and remove the tough fibrous core if it's hard.
5. Heat the oil and sear the meat over high heat until golden, about 10 minutes.
6. Add the sliced onion and cook for 10 more minutes until the pork is cooked through.
7. Fry the cassava in an oiled pan for 5 minutes until golden, then serve with the meat.