Poutine De Yucca

Directions

1. 1
   Season the pork with salt and pepper.
2. 2
   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.
3. 3
   Add the chicken stock, onion, carrot, wine, celery and thyme.
4. 4
   Cover and cook until the meat shreds easily with a fork, 2 to 3 hours.
5. 5
   Remove the pork from the cooking liquid, reserve the cooking liquid.
6. 6
   Shred the pork and set aside.
7. 7
   Transfer the cooking liquid to a medium saucepan and cook the jus until slightly reduced, about 10 minutes.
8. 8
   Bring a large pot of salted water to a boil over high heat.
9. 9
   Cook the yucca until fork-tender, about 10 minutes.
10. 10
    Drain thoroughly and transfer to a paper towel-lined plate and cut into cubes.
11. 11
    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.
12. 12
    Transfer the cooked yucca to a paper towel-lined plate and season immediately with salt and pepper.
13. 13
    To serve, divide the yucca between 3 plates.
14. 14
    Top with some of the shredded pork, cheese curds and jus.
15. 15
    Garnish with the green onions and parsley.