Vigorón (Nicaraguan Yuca with Cabbage Salad and Crisp Pork)
In short: Tender boiled yuca topped with a tangy lime cabbage and tomato salad and crisp fried pork, served on a banana leaf as a Nicaraguan street meal. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 20 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Vigorón is a plate that makes sense the moment you taste it: soft, mild yuca, a sharp lime cabbage salad and crunchy fried pork in one bite. It is sold from stalls in town squares, traditionally on a banana leaf, and eaten with a fork or the fingers. The three parts are simple to make at home, and the salad can wait in the fridge while the yuca boils.
Instructions
- Toss the cabbage with the tomatoes, onion, lime juice, vinegar and salt, squeezing the cabbage with your hands for 1 minute to soften it. Leave for 20 minutes, then taste and add chile sauce if you like.
- Cut the yuca into 5 cm (2 in) chunks and cut out the woody core of each. Boil in well-salted water for 25 to 30 minutes, until a fork slides in easily. Drain well.
- While the yuca cooks, put the pork belly, water and salt in a wide skillet. Cook uncovered over medium heat for 25 to 30 minutes, until the water evaporates and the fat renders.
- Keep frying in the rendered fat, turning the pieces often, for 10 to 15 minutes until deep golden and crisp. Drain on paper towels and chop roughly.
- Divide the warm yuca among 4 plates or banana leaves. Spoon the cabbage salad on top, scatter over the chicharrón and serve at once.
Tips
- Remove the fibrous core of each yuca chunk before boiling and drain it well, so it is tender and not watery.
- Add the chicharrón at the last moment so it stays crisp. Bagged fried pork rinds work if you are short on time.
Questions and answers
What is vigorón?
A street food plate of boiled yuca topped with a tangy cabbage and tomato salad and crisp fried pork. It is traditionally served on a banana leaf.
Can I use frozen yuca?
Yes. Peeled frozen yuca works well and usually has the core removed. Boil it straight from the freezer for 20 to 25 minutes.
Can I make vigorón without pork?
Yes. Top the yuca and salad with crunchy fried plantain chips instead of the pork for a vegetarian plate.
How long does it take to make Vigorón (Nicaraguan Yuca with Cabbage Salad and Crisp Pork)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Vigorón (Nicaraguan Yuca with Cabbage Salad and Crisp Pork)?
About 540 kcal per serving, with 12 g of protein, 85 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 85 g |
| Fat | 18 g |
| Fiber | 9 g |
| Sugar | 10 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
