Vigorón

Ingredients

• 2 lbs yuca, peeled and cut into chunks
• 1 lb pork chicharrón (fried pork belly)
• 2 cups shredded cabbage
• 1 tomato, diced
• 1/2 red onion, thinly sliced
• 1/4 cup vinegar
• Salt, to taste
• Banana leaves, for serving (optional)

Instructions

1. 1Boil the yuca in salted water until very tender, about 30 minutes.
2. 2Meanwhile, toss cabbage, tomato, and onion with vinegar and salt to make the curtido salad.
3. 3Let the curtido sit at least 15 minutes to soften slightly.
4. 4Drain the yuca and arrange on a plate or banana leaf.
5. 5Top with pieces of chicharrón.
6. 6Finish with a generous portion of the curtido on top and serve warm.

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